Monday, 15 April 2013

Recipe - Sausage and Potato Pie

I was thinking about how much I love short crust pastry and how sad it was that Incredibly wouldn't let me do a leek filling for salmon en croute when we made it and how that threw off the timings because he still let me have short crust pastry because I prefer it to puff. And then I thought about polish sausage and hot, creamy potato and about a 'sausage roll' I made once involving bacon and cheese and so many vegetables and thought, HEY I'M GONNA MAKE A PIE WHO WILL STOP ME. I was looking at lots of pies on Delicious and Smitten Kitchen and was at least a little bit inspired by the lovely quiche Incredibly's mother had made. This is what emerged. It didn't have the creamy, saucy filling I'd envisaged and was actually a lot tastier lukewarm the next day.

Smoked sausage and onion pie
1 onion, finely sliced
2 large potatoes, finely sliced
Large handful of mushrooms, roughly chopped
4 cloves of garlic
300g kabanossi, chopped
Lots of parsley, finely chopped
2 eggs, beaten
100g cheese
Ready rolled short crust pastry, about 350g

Fry the onion in vegetable oil until starting to brown.
Add the potatoes and fry for a further ten minutes until almost tender and onions browned.
Add mushrooms and fry for a further 6 minutes.
Season well with salt.
Wait to cool and add sausage, cheese, most of the beaten eggs and parsley.
Stir and season with pepper.
Place the mixture evenly over one half of the pastry, leaving an inch margin.
Fold over the pastry, seal the edges.
Wash with egg and make a couple of slits.
Bake for about 20 - 30 minutes at gas mark 4 until pastry is brown and crisp.

I served this with a 'salad' of peas and green beans dressed in lemon juice and honey

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