Sausage puff pie

Could prepare in advance without pastry on yet

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a sauté pan over a high heat, add the sausages and brown them all over: this should take 5–10 minutes. Cut each sausage into pieces (I use scissors to do this while they’re still the pan), then add the onions, carrots and new potatoes. Fry for another 5–10 minutes until the vegetables have started to soften. Turn the heat down to medium, add the flour and stir so that everything is well coated. Add the dried sage and 750ml of the beef stock (keep the rest of the stock to one side). Stir everything well, add the bay leaves and put the lid on the pan. Simmer for 20–25 minutes, checking as it cooks and adding the rest of the stock if it’s starting to thicken too much. (I do normally need the full litre, but it will depend on your pan, the heat of your hob and your gravy thickness preferences!) Preheat the oven to 200°C fan/220°C/Gas Mark 7.When the gravy is thick and the potatoes and carrots are cooked through, remove the pan from the heat. Remove and discard the bay leaves. Add the peas and redcurrant jelly and stir well. Roll out the pastry onto the top of the ‘pie’ and tuck it in around the edges of the sauté pan (you may need to cut one end off to adjust the size and make a square). Be careful, you’ll need to work very quickly here as the dish will be hot and will melt the pastry! Brush with the beaten egg and bake for 25 minutes until the pastry is golden.