Homemade Sausage Pie is a hearty, savory dish made with a flavorful filling of sausage, herbs, vegetables, and sometimes cheese, all encased in a buttery, flaky pastry crust. It’s a perfect comfort food, great for a cozy dinner or as a party dish. Here’s a delicious recipe for a homemade sausage pie:
Homemade Sausage Pie Recipe
Ingredients:
For the Pie Filling:
- 1 lb (450g) sausage meat (you can use your favorite sausage—pork, chicken, or even turkey)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced (about 1 cup)
- 1 carrot, peeled and diced
- 1/2 cup frozen peas (optional, but adds nice color and flavor)
- 1/4 cup chicken broth (or vegetable broth)
- 1 tsp dried thyme
- 1 tsp dried sage (or fresh, chopped)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated cheddar cheese (optional, for extra richness)
For the Pastry:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup chilled water (more if needed)
For the Glaze:
- 1 egg, beaten (for egg wash)
Instructions:
1. Prepare the Pastry Dough:
- In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add the cold water, a tablespoon at a time, and mix until the dough just begins to come together. Add more water if necessary, but be careful not to make the dough too wet.
- Turn the dough out onto a lightly floured surface and knead gently until smooth. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to chill.
2. Make the Sausage Filling:
- While the dough is chilling, heat a large skillet over medium heat. Remove the sausage meat from its casing (if using links) and crumble it into the pan. Cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes.
- Add the onion and garlic to the pan and cook for another 2-3 minutes, until the onion is soft and translucent.
- Stir in the potato, carrot, and peas (if using). Add the chicken broth, thyme, and sage. Cover and simmer for about 10-15 minutes, or until the vegetables are tender. Stir occasionally to prevent burning.
- Once the filling is cooked, taste and adjust seasoning with salt and pepper as needed. Remove the pan from the heat and let the filling cool slightly. If you want to add cheese, stir it in now while the filling is still warm, so it melts and combines.
3. Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out about two-thirds of the pastry dough to fit a 9-inch pie dish or tart pan. The dough should be about 1/8-inch thick.
- Line the pie dish with the pastry, pressing it gently into the corners. Trim any excess dough around the edges.
- Spoon the sausage and vegetable filling into the pastry-lined dish, spreading it out evenly.
- Roll out the remaining dough and place it over the filling to form the top crust. Trim any excess dough and crimp the edges to seal the pie. You can also use the back of a fork to create a decorative edge.
- Use a sharp knife to make a few small slits in the top of the pie to allow steam to escape during baking.
- Brush the top of the pie with the beaten egg to give it a golden, glossy finish.
4. Bake the Pie:
- Place the pie in the preheated oven and bake for 35-45 minutes, or until the pastry is golden brown and crisp. You may want to cover the edges of the pie with aluminum foil if they begin to brown too quickly before the center is done.
- Once the pie is baked, remove it from the oven and allow it to cool for about 10 minutes before slicing.
5. Serve:
- Serve the homemade sausage pie warm, with a side of vegetables or a crisp salad. It’s a perfect comfort food for any occasion!
Tips:
- Customizing the Filling: You can add other ingredients to the filling, such as mushrooms, spinach, or bell peppers, to make it even more flavorful.
- Vegetarian Option: For a vegetarian sausage pie, you can use plant-based sausage or crumbled tofu as a substitute for the meat.
- Freezing: This pie can be made in advance and frozen before baking. Just wrap it tightly in plastic wrap and foil and freeze for up to 2-3 months. Bake from frozen, adding an extra 10-15 minutes to the cooking time.
