Marry me sausage pie

A dinner so good that whoever you make it for will propose. Don’t worry if you don’t have a heart-shaped cutter (I found these at the back of the drawer!). You can either cut them into squares or just use a whole sheet of pastry.

Amy Sheppard

Overview

Prep time

15 mins

Cook time

50 mins

Serves

4 to 6

Ingredients

• 10 pork sausages

• 1 onion, finely sliced

• 3 cloves of garlic, finely chopped

• 1 tbsp flour

• 400ml chicken stock

• 300ml double cream

• ½ tsp dried oregano

• 10 sun-dried tomatoes, finely chopped

• 70g Parmesan, finely grated

• 60g spinach

• 1 sheet of ready-rolled puff pastry

• 1 egg, beaten

Method

Step 1

Heat a drizzle of oil in a large, non-stick pan and fry 10 pork sausages for 10 minutes on a medium heat until browned all over. Remove from the pan (they won’t be fully cooked through at this stage) and set aside.

Step 2

Add 1 finely sliced onion to the pan and fry for 5 minutes until soft. Stir in 3 cloves chopped garlic for the final minute.

Step 3

Stir in 1 tbsp flour until well combined.

Step 4

Slowly add 400ml chicken stock a little at a time, only adding more when it comes to the boil. Stir continuously.

Step 5

When all the stock is used, stir in 300ml double cream, ½ tsp dried oregano, 10 finely chopped sun-dried tomatoes and 70g finely grated Parmesan. Gently bring to the boil, stirring until the Parmesan has melted. Season.

Step 6

Cut each sausage into 6 or 7 pieces and return them to the pan.

Step 7

Stir in 60g spinach and tip the mixture into a baking dish.

Step 8

Heat the oven to 210C/190C fan/gas mark 6.

Step 9

Unroll 1 sheet ready-rolled puff pastry. Cut out heart shapes until you have enough to cover the top of the pie. Make sure they are only slightly overlapping.

Step 10

You can just lay the whole sheet over if you prefer and press the edges into the dish.

Step 11

Brush the pastry with 1 beaten egg.

Step 12

Bake in the oven for 20-25 minutes until cooked through and golden brown on top