Sausage and Onion Puff Pastry Pie

Today’s recipe for Sausage and Onion Puff Pastry Pie is a fabulous standby recipe that uses ingredients from the freezer & store cupboard.

(Scroll to the end for the printable recipe card)

Store Cupboard and Freezer Recipe

Today’s recipe for Sausage and Onion Puff Pastry Pie is a fabulous standby recipe, that uses ingredients from the freezer as well as the store cupboard. Based on a pie I used to enjoy for school dinners, in place of braised beef and onions, I have used sausages with fried onions.

The pie is made in a square deep baking tin, I used a square cake tin with great results and uses ready-made puff pastry. This pie is fabulous when served warm, with mashed potatoes and peas or baked beans, as well as being just as delicious when its cold, served with salad, pickles, and chutney.

You can use shortcrust pastry for this pie, and I always think homemade shortcrust pastry is best, but we love it with puff pastry, and I usually have a pack or two of puff pastry in the freezer. One important tip, try to use high meat content sausages, such as 85% and higher, as if you use sausages with a higher fat content, you will have a fatty mess underneath the pastry crust.

Make pie this ahead of time and freeze it unbaked, or once baked you can freeze individual slices, then just defrost overnight in the fridge or in the microwave. You can use any sausages you fancy, When I made this last time, I used Pork Cumberland Sausages, which are very peppery.

Other sausages that would be lovely in this recipe are Lincolnshire sausages; Pork and Apple sausages; Pork and Caramelised Onion sausages and Pork and Leek sausages. I used onion chutney, but again, you can use any chutney you have to hand, or even a commercial pickle such as Branston Pickle or Ploughman’s Pickle.

More Sausage Recipes

• Easy Cheesy Puff Pastry Sausage Rolls
• Sausage, Cranberry, Red Onion & Walnut Stuffing
• Pork Sausage, Leek & Apple Pies
• Pork Sausage and Orange Terrine (Gluten Free)

• Buttermilk Biscuits with Sausage Gravy
• Polish Sausage and Sauerkraut Casserole with Beer
• Christmas Sausage, Sage and Bacon Stuffing Loaf
•  Sausage Stuffed Cabbage Rolls

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Slideshow of Sausage and Onion Puff Pastry Pie Method

Step-by-Step Instructions

• Pre-heat oven to 180C/350F/Gas mark 4. Grease and flour a 20cm x 20cm (8″ x 8″) square tin.
• Fry the onions in the oil over a low heat, so they don’t take on too much colour, for about 5 minutes.
• Mix the cooked onions with the skinned sausages, chutney, parsley, Worcester sauce, salt, pepper and mixed herbs until all the ingredients are amalgamated.
• Divide the pastry into 2 pieces, and roll one half out on a floured board to fit and line the greased tin – you want the side of the pastry to come up the sides.
• Spoon the sausage mixture into the pastry lined tin and smooth it down so it is even and fairly tightly packed together.
• Roll the remaining pastry out on a floured board to just fit on top of the sausage mixture, then fold over the all the sides of the pastry base to form a crust around the edge, you may find it useful to wet the pastry first. Crimp the edges together with a fork or a knife.
• Brush the beaten egg over the pie crust to glaze it.
• Bake the pie in the pre-heated oven for 50 minutes, until the pastry is golden brown and sausage meat filling is cooked.
• Allow to sit for 30 minutes before serving warm, cut into squares. Makes between 6 and 9 squares.

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Sausage and Onion Puff Pastry Pie Recipe