Another old fashioned favourite, made with home made pastry this is a quick and easy dinner or can be served cold for lunch. I rustled this up after inviting friends to dinner and telling them they were getting pheasant terrine, only to realise it would take another 2 days for the terrine to 'ripen'! Blast! I had spied Nigellas 'Processor Puff Pantry' recipe posted on Violet's Pantry, the lovely Brenda shared it and I thought I must try it. Sooooooo easy and sooooooo fabulous! It couldn't really be any other way with all that butter in it though. Something to make again when I have lots of other people around to finish it off and not have it sitting around tempting me!Sausage Pie (this served 8 hungry diners)
Nigella’s Processor Puff Pastry
(from Nigella Lawson’s “How to be a domestic goddess“)
Ingredients
250g strong white flour
A pinch of salt
250g cold unsalted butter, cut into 5mm slices
A squeeze of lemon juice
5-6 tablespoons iced water
1. Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks.
2. Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Wrap tightly in cling wrap and rest in the fridge for 30 minutes.
3. Dust the benchtop with flour, then roll the pastry into a long rectangle into a long rectangle three times longer than it is wide, then fold it in three like a business letter. Roll out again to the same length and repeat the fold and roll another 2 times (not rolling out after the last fold).
4. Wrap in cling wrap and rest in the fridge for another 30 minutes before using it to allow the gluten to relax. When baking, brush with a lightly beaten egg white and bake in an oven preheated to 200 degrees C till puffed and golden brown.
Filling:
Approx 1 kg minced pork
1 small onion
1 clove garlic, crushed
2 eggs
1/2c breadcrumbs
2 tbsp fresh sage, chopped
(from Nigella Lawson’s “How to be a domestic goddess“)
Ingredients
250g strong white flour
A pinch of salt
250g cold unsalted butter, cut into 5mm slices
A squeeze of lemon juice
5-6 tablespoons iced water
1. Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks.
2. Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Wrap tightly in cling wrap and rest in the fridge for 30 minutes.
3. Dust the benchtop with flour, then roll the pastry into a long rectangle into a long rectangle three times longer than it is wide, then fold it in three like a business letter. Roll out again to the same length and repeat the fold and roll another 2 times (not rolling out after the last fold).
4. Wrap in cling wrap and rest in the fridge for another 30 minutes before using it to allow the gluten to relax. When baking, brush with a lightly beaten egg white and bake in an oven preheated to 200 degrees C till puffed and golden brown.
Filling:
Approx 1 kg minced pork
1 small onion
1 clove garlic, crushed
2 eggs
1/2c breadcrumbs
2 tbsp fresh sage, chopped
Process all together in a food processor until you have a fine textured 'mince'.
Cut pastry in half and roll out two large circles.
Spread mince mixture over one circle, brush edges with egg wash and lay on top piece of pastry, crimping edges together. Decorate top with leftovers if you feel so inclined. Make a few slashes in the top for the steam to escape. I cooked this for approx 45 mins at 200C.
4 comments:
That looks gorgeous Linda. Sorry I've not posted here as much recently, it's a time consuming job getting round all these blogs isn't it.
Please do pop by mine, I have a wee something for you.
Oh Linda this looks so gorgeous, I love sausage pie!!
Rosie x
Isn't this pastry a dream? Looks really yummy
xxx
Oh my, that looks really amazing, just my kind of pie!
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