VEGETARIAN SAUSAGE PIE RECIPES

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SAUSAGE PIE RECIPES - BBC GOOD FOOD



Sausage pie recipes - BBC Good Food image

Easy to make and seriously comforting, these sausage pies are winners – and many are budget-friendly, too. Try our classic pork or chicken sausage bakes, or give spicy chorizo a go.

Provided by Good Food team

Number Of Ingredients 1

VEGETARIAN SAUSAGE ROLLS RECIPE | BBC GOOD FOOD



Vegetarian sausage rolls recipe | BBC Good Food image

Try our flavourful vegetarian sausage rolls, packed with mushrooms, chestnuts, leeks and cheese. They're perfect for a picnic or served with salad for lunch

Provided by Esther Clark

Categories     Buffet, Lunch, Snack, Supper

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield Makes 8

Number Of Ingredients 12

200g chestnut mushrooms
3 tbsp olive oil
2 leeks, finely chopped
2 large garlic cloves, crushed
1 tbsp sage, finely chopped
1 tbsp brown rice miso
2 tsp Dijon mustard
30g chestnuts, very finely chopped
60g mature cheddar, grated
70g fresh white breadcrumbs
1 x 320g sheet ready rolled all butter puff pastry
1 medium egg, light beaten to glaze

Steps:

  • Put the mushrooms in a food processor and pulse until they're very finely chopped.
  • Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl. Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.
  • Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don’t add too much) and work everything together until you have a slightly stodgy mixture.
  • Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.

Nutrition Facts : Calories 286 calories, FatContent 18 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.9 milligram of sodium

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    2. Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
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    6. Stir the remaining flour into the leeks, then gradually stir in the milk, then the mustard. Simmer for 5 minutes, or until thick and creamy.
    7. Slice the sausages 1cm thick and stir most of them into the pan, along with any juices, then evenly spoon into the mash-lined dish.
    8. Press the remaining mash on to a sheet of greaseproof paper until just bigger than your dish, then flip over the top of the dish, peel off the paper, trim any excess and crimp the edges with a fork to seal.
    9. Poke the reserved sausage slices into the top, then gently brush with 1 tablespoon of oil. Bake at the bottom of the oven for 40 minutes, or until golden, adding the remaining thyme leaves for the last 5 minutes.
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VEGETARIAN POT PIE RECIPE | AIDA MOLLENKAMP | FOOD NETWORK
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Reviews 4.5
Total Time 50 minutes
Category main-dish
Calories 519 calorie per serving
  • With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
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SAUSAGE PIE RECIPES - BBC GOOD FOOD
Easy to make and seriously comforting, these sausage pies are winners – and many are budget-friendly, too. Try our classic pork or chicken sausage bakes, or give spicy chorizo a go.
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VEGETARIAN SAUSAGE ROLLS RECIPE | BBC GOOD FOOD
Try our flavourful vegetarian sausage rolls, packed with mushrooms, chestnuts, leeks and cheese. They're perfect for a picnic or served with salad for lunch
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Buffet, Lunch, Snack, Supper
Calories 286 calories per serving
  • Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.
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Total Time 1 hours 30 minutes
Calories 644 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
    3. Meanwhile, brown the sausages in a large non-stick casserole pan on a medium heat, tossing regularly (if using veggie sausages, add 1 tablespoon of olive oil), while you trim the leeks, halve lengthways, wash and slice 1cm thick.
    4. Peel, core and chop the apples into 1cm chunks. Once golden, remove the sausages to a plate, put the leek and apple into the pan and strip in most of the thyme. Add a splash of water, season with sea salt and black pepper, then cover and cook for 20 minutes, stirring occasionally.
    5. Drain the potatoes, mash with half the flour, then season to perfection. Lightly rub a 20cm x 28cm baking dish with oil. Once the mash is cool enough to handle, use your fingertips to spread two thirds of it evenly across the base and sides of the dish.
    6. Stir the remaining flour into the leeks, then gradually stir in the milk, then the mustard. Simmer for 5 minutes, or until thick and creamy.
    7. Slice the sausages 1cm thick and stir most of them into the pan, along with any juices, then evenly spoon into the mash-lined dish.
    8. Press the remaining mash on to a sheet of greaseproof paper until just bigger than your dish, then flip over the top of the dish, peel off the paper, trim any excess and crimp the edges with a fork to seal.
    9. Poke the reserved sausage slices into the top, then gently brush with 1 tablespoon of oil. Bake at the bottom of the oven for 40 minutes, or until golden, adding the remaining thyme leaves for the last 5 minutes.
See details


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Total Time 50 minutes
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Calories 519 calorie per serving
  • With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
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