Description
This Hairy Bikers Cumberland Sausage Pie is a hearty, comforting dish featuring juicy Cumberland sausages nestled in a rich onion gravy, all topped with a golden, flaky puff pastry crust. Perfect for a satisfying meal, the pie combines savory flavors with a crispy pastry finish.
Ingredients
Sausage Filling
- 8 Cumberland sausages
- 2 tbsp vegetable oil
- 2 medium onions, finely sliced
- 1 tbsp all-purpose flour
- 300 ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
Pastry Topping
- 500 g puff pastry
- 1 large egg, beaten (for egg wash)
Instructions
- Browning Sausages: Heat the vegetable oil in a large pan over medium heat. Add the Cumberland sausages and cook for 5-7 minutes until browned on all sides. Remove the sausages from the pan and set aside.
- Sautéing Onions: In the same pan, add the finely sliced onions and sauté for about 5 minutes until they become soft and golden brown. This will build the base flavor for the gravy.
- Making Gravy: Sprinkle the all-purpose flour over the sautéed onions, stirring constantly to cook the flour out for 1-2 minutes. Gradually pour in the beef stock while stirring to prevent lumps. Add Worcestershire sauce, fresh thyme leaves, salt, and black pepper. Continue to cook and stir until the mixture thickens into a rich gravy.
- Combining Ingredients: Return the browned sausages to the pan, nestling them into the onion gravy. Allow the mixture to simmer gently for 5 minutes to meld the flavors together.
- Preparing Pastry: Preheat the oven to 200°C (180°C fan). Roll out the puff pastry to fit over your pie dish or baking pan, ensuring it will cover the filling completely.
- Assembling Pie: Transfer the sausage and gravy mixture to your pie dish. Cover evenly with the rolled-out puff pastry, trimming any excess pastry around the edges. Cut a few steam vents into the pastry to allow steam to escape during baking. Brush the entire pastry surface with the beaten egg to achieve a golden finish.
- Baking: Place the pie in the preheated oven and bake for 25-30 minutes until the pastry is puffed and golden brown. Once baked, remove the pie from the oven and let it rest for 10 minutes before serving to allow easier slicing and to set the filling.
Notes
- Let the pie rest for at least 10 minutes after baking for easier slicing and better flavor distribution.
- You can substitute chicken stock for beef stock if preferred, for a lighter gravy.
- Ensure the pastry has steam vents to prevent sogginess and to allow proper cooking.
- Using fresh thyme enhances the aroma of the gravy, but dried thyme can be used if fresh is unavailable.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
