Vegetarian Sausage Pie Puff Pastry
A hearty and comforting pie filled with flavorful vegetarian sausages and vegetables, encased in a delightful flaky puff pastry crust.
Ingredients
Main Ingredients
- 8 vegetarian/vegan sausages Fresh or frozen
- 1 onion Finely chopped
- 70 g celery root Small piece, peeled and finely diced
- 1 large carrot Peeled and finely diced
- 180 g mushrooms Wiped and finely chopped
- 3 tablespoons olive oil Divided
- 3 whole allspice berries
- 3 whole juniper berries
- 1 bay leaf
- 1.5 tablespoons flour
- 270 ml vegetable stock
- 2 teaspoons Worcestershire sauce Make sure it’s vegetarian
- 1 tablespoon redcurrant/cranberry jelly
- 0.5 teaspoon dried thyme
- Pepper To taste
- 1 sheet ready rolled puff pastry Or frozen pastry block
- 1 small egg Lightly beaten for egg wash
Instructions
Preparation
- Fry the sausages in a non-stick pan in 1.5 tablespoons of oil over medium heat for about 10 minutes until nicely browned, turning often. Remove from heat, lift the sausages out of the pan, and chop into 1-2 cm thick chunks.
- Preheat the oven to 425°F (220°C, gas mark 7, fan 200°C).
- In a large pan, heat the remaining oil, add the bay leaf, allspice, juniper berries, onion, carrot, and celery root, and cook over medium-low heat for about 5 minutes, stirring often.
- Add the mushrooms and continue cooking for 4 more minutes, stirring occasionally.
- Add the Worcestershire sauce, thyme, and flour and stir until thoroughly incorporated until the flour is no longer visible.
- Pour in the stock, add the redcurrant jelly, chopped sausages (along with the juices from frying, if any), and pepper. Stir and cook for another minute or so until the mixture thickens and starts bubbling up.
- Remove from heat, adjust seasoning if needed, and transfer the filling into a casserole dish. Smooth out the top.
- Place the pastry sheet on top, gently pressing in around the edges and removing any air pockets. Trim to fit your dish and make a few cuts in the pastry to allow steam to escape.
- Brush the pastry with the egg wash and bake for 25-30 minutes until golden brown.
- Remove from the oven and serve.
Notes
Serve this delicious pie hot from the oven. It pairs beautifully with a fresh salad or some steamed vegetables on the side. You can also enjoy it with your favorite dipping sauce or chutney to add more flavor. Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the pie before baking for up to 3 months.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 18gFat: 21gSaturated Fat: 4gSodium: 800mgFiber: 5gSugar: 5g
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