Description
A hearty British classic made with Cumberland sausages in rich onion gravy, topped with golden flaky puff pastry and baked until perfectly crisp. Comfort food at its finest.
Ingredients
Units
Scale
- 6 Cumberland sausages, about 750 grams total
- 1 puff pastry sheet, about 320 grams
- 2 large onions, sliced, about 300 grams
- 1 1/2 cups beef stock, 360 milliliters
- 2 tablespoons butter, 28 grams
- 2 tablespoons plain flour, 16 grams
- 1 large egg, beaten
- 2 tablespoons fresh parsley, chopped, about 8 grams
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 200 degrees Celsius.
- Melt butter in a large skillet over medium heat and cook sliced onions for 8 to 10 minutes until soft and lightly golden.
- Remove sausages from their casings and brown the meat in the same skillet, breaking it into large chunks until fully cooked.
- Stir plain flour into the sausage and onion mixture and cook for 1 minute.
- Gradually pour in the beef stock while stirring, allowing the mixture to simmer until thickened into a rich gravy.
- Stir in chopped parsley, salt, and black pepper, then transfer the filling into a baking dish.
- Lay the puff pastry sheet over the filling, trim excess, and press edges to seal.
- Brush the pastry with beaten egg.
- Bake for 25 to 30 minutes until the pastry is golden and crisp.
- Allow the pie to rest for 5 minutes before slicing and serving.
Notes
- Cool the filling slightly before adding pastry to prevent a soggy crust.
- Cut small slits in the pastry to allow steam to escape.
- Reheat leftovers in the oven to maintain crispness.
- Store refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 45 g
- Saturated Fat: 16 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 110 mg