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Sausage Pie

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Sausage Pie Sausage Pie

Sausage Pie





Sausage Pie.  I can hear you saying, now that sounds a bit unsual!  I hope it also sounds tasty!

Because it is, very tasty.  A delicious crisp and buttery crust filled with a fabulous sausage stuffing mix . . .

Made with two slices of crumbed stale bread, some chopped onion and celery . . .  sage . . . a small leek I had languishing in the bottom of the vegetable drawer that needed using up . . .

A pound of really flavourful breakfast sausages, skins removed and meat crumbled.  I like the Heck 97% myself, or Debbie and Andrew's, but you pick your own favourite breakfast sausage . . .  you don't want to go too crazy with unsual flavours here.  Breakfast sausage will do the trick . . .

Just don't go cheap and nasty.  NO.  NO.  NO.  Blecch.

There is some dried sage in there, and some salt and pepper, just a smidge . . . and then the addition of chopped prunes and apricots which go soooooo well with pork.  Mix it all together and pop it into that crisp buttery crust and voila!  You have a pie fit for a King! And . . . it was so easy to make!

*Sausage Pie*Serves 6Printable Recipe
 
This is delicious.  Sausage meat stuffing baked inside a buttery crust. You will want to use a good quality meaty sausage for this. 
For the pastry:175g plain flour (1 1/4 cups)pinch fine sea salt85g butter cut into cubes and chilled (6 TBS)1 - 2 TBS cold water 

For the Stuffing filling:1 pound pork sausages, skinned and crumbled2 TBS olive oila knob of butter1 small onion, peeled and finely chopped1 small leek, trimmed, washed and finely chopped2 stalks celery, with leaves, trimmed and finely chopped1/2 TBS dried sage leavessalt and black pepper to taste9 soft pitted prunes, chopped9 soft dried apricots, chopped1 finely grated zest of one large orange2 thick slices stale bread made into crumbs1 large free range egg, beaten
Make the pastry case first.  Sift the flour and salt into the bowl of a food processor.  Drop in the butter cubes and pulse until the mixture resembles fine crumbs.  Add 1 TBS of the cold water through the feeder tube while you have the motor running until the mixture forms a ball, only adding additional water as needed.  Shape into a flat disc, wrap in cling film and chill in the refrigerator for half an hour to rest. 
Make the stuffing while the pastry is chilling.  Melt the butter with the oil in a skillet.  Add the onion, leek and celery.  Cook, stirring occasionally, over medium heat to soften without browning.  Toss in the bread crumbs, dried fruit and orange zest.  Season lightly, remembering that the sausage meat will be seasoned.  Crumble in the sausage meat and mix to combine.  Stir in the beaten egg until it is absorbed. 

Preheat the oven to 190*C/375*F/ gas mark 5.  Roll the pastry out on a lightly floured surface to a 11 inch round. Fit into a 9 inch t...
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Source of news: The English Kitchen
Source of publication: 16-06-2017 16:05
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