Creamy Sausage & Broccoli Pie
Creamy Sausage & Broccoli Pie
Ingredients
- 1 broccoli, head
- 8 sausages, skins removed
- 300 ml single cream
- 2 tablespoons wholegrain mustard, heaped
- 1 roll puff pastry
- 1 teaspoon oil, for frying, or as needed
- 1/4 teaspoon salt, to taste, if needed
- 1/4 teaspoon pepper, to taste, if needed
- 1 tablespoon egg wash, or milk, for brushing pastry
Instructions
- 1
Preheat your oven to 180°C (fan assisted).
⏱️ 5 min•🌡️ 180
- 2
Remove the sausage meat from their casings. Heat a little oil in a frying pan over medium-high heat. Add the sausage meat and fry, breaking it up with a spoon, until it starts to turn crispy and is cooked through.
⏱️ 8 min
- 3
While the sausage cooks, slice the entire head of broccoli, including the stalk, into small, bite-sized chunks. Add the broccoli to the pan with the sausage meat and continue to fry gently until the broccoli begins to soften.
⏱️ 7 min
- 4
Stir in the wholegrain mustard and single cream. Heat the mixture through, allowing it to gently simmer for a minute or two until slightly thickened.
⏱️ 3 min
- 5
Taste the creamy sausage and broccoli mixture and adjust seasoning with salt and pepper as needed.
⏱️ 1 min
- 6
Transfer the mixture into an ovenproof dish and flatten the top with the back of a spoon.
⏱️ 2 min
- 7
Unroll the puff pastry and cut it to fit the top of your ovenproof dish. Alternatively, cut the pastry into squares to create a lattice or individual toppings.
⏱️ 2 min
- 8
Place the puff pastry over the filling. Brush the top of the pastry with egg wash or milk to give it a golden finish.
⏱️ 1 min
- 9
Bake the pie in the preheated oven for 30 minutes, or until the pastry is golden brown and puffed up.
⏱️ 30 min•🌡️ 180
- 10
Carefully remove the pie from the oven and serve hot.
⏱️ 1 min
Kitchen Tools
Creamy Sausage & Broccoli Pie
- 1 broccoli, head
- 8 sausages, skins removed
- 300 ml single cream
- 2 tablespoons wholegrain mustard, heaped
- 1 roll puff pastry
- 1 teaspoon oil, for frying, or as needed
- 1/4 teaspoon salt, to taste, if needed
- 1/4 teaspoon pepper, to taste, if needed
- 1 tablespoon egg wash, or milk, for brushing pastry
Instructions
- 1
Preheat your oven to 180°C (fan assisted).
⏱️ 5 min•🌡️ 180 - 2
Remove the sausage meat from their casings. Heat a little oil in a frying pan over medium-high heat. Add the sausage meat and fry, breaking it up with a spoon, until it starts to turn crispy and is cooked through.
⏱️ 8 min - 3
While the sausage cooks, slice the entire head of broccoli, including the stalk, into small, bite-sized chunks. Add the broccoli to the pan with the sausage meat and continue to fry gently until the broccoli begins to soften.
⏱️ 7 min - 4
Stir in the wholegrain mustard and single cream. Heat the mixture through, allowing it to gently simmer for a minute or two until slightly thickened.
⏱️ 3 min - 5
Taste the creamy sausage and broccoli mixture and adjust seasoning with salt and pepper as needed.
⏱️ 1 min - 6
Transfer the mixture into an ovenproof dish and flatten the top with the back of a spoon.
⏱️ 2 min - 7
Unroll the puff pastry and cut it to fit the top of your ovenproof dish. Alternatively, cut the pastry into squares to create a lattice or individual toppings.
⏱️ 2 min - 8
Place the puff pastry over the filling. Brush the top of the pastry with egg wash or milk to give it a golden finish.
⏱️ 1 min - 9
Bake the pie in the preheated oven for 30 minutes, or until the pastry is golden brown and puffed up.
⏱️ 30 min•🌡️ 180 - 10
Carefully remove the pie from the oven and serve hot.
⏱️ 1 min