Another wonderful recipe from Rachel’s ‘Practically Pagan – an alternative guide to Cooking’ book has made its debut in our house this month.
This time it’s the Sausage and Stuffing Pie. There are only two of us, so I did a little tweaking and divided the ingredients in half. I also cheated a little – ok, maybe a lot lol! - and used some 'ready roll' puff pastry. It’s a favourite in our house and making your own puff pastry takes a bit of effort.
The full recipe can be found in Rachel’s fabulous book but this is how I made mine:
11 x 10 inch sheet approx of ready made puff pastry
4 pork sausages – skinned
¼ teaspoon thyme
¼ teaspoon chives
1 slice white bread – left to dry out then blitzed into breadcrumbs
Pinch of dried garlic and chilli mix
1 teaspoon of caramelised onion chutney
1 egg – beaten
Put the sausage meat in a bowl with the herbs, breadcrumbs, chutney and a pinch of salt and give it a good mix with a fork. Pop onto a floured board and make into a rough sausage shape that will fill one side of the pastry sheet allowing for the ends to be folded over and sealed. Put the sausage mix onto the pastry and flatten it down a little. Egg wash the edges of the pastry and fold the top of the pastry over the mix to form a sausage roll. Score lightly and seal the edges with a fork. Egg wash the top and pop in the oven on 180C/350F/Gas 4 for 30/35 mins until golden brown and cooked.
Chives, onion, garlic, chilli and thyme all have protection properties, so this was made with this months theme of protection in mind.
image - my own