Sausage, Apple, and Sage Pie
Blog post
Ingredients:
10 oz. shortbread crust
2 cups all-purpose flour
pinch kosher salt
1 stick unsalted butter
2-3 Tbsp water, to mix
Filling
1 lb. high quality English sausages
2 Tbsp olive oil
2 medium sized onions, finely chopped
1 Tbsp wholegrain mustard
1 Tbsp chopped fresh sage
2 small apples, peeled, cored, and chopped
2 Tbsp creme fresh or sour cream
Salt & pepper
To make the pastry crust
1. Using a food processor, add the flour and salt. Add the butter cut into small cubes and pulse until mixture is of breadcrumb-like texture. Slowly add cold water, 1 tablespoon at a time until the mixture forms a ball.
2. Wrap in plastic wrap for about 30 mins to chill before rolling out.
3. Option to pre-bake pie base. I like to do this as it creates a firmer pie shell. Roll out the dough to about 1/4" thick for the bottom layer. Add parchment paper and rice or something to weigh down while you pre-bake. Bake for 15 mins just to slowly start the baking process.
Preheat the oven to 400 degrees. I used 4" tart shell pans to bake these meat pies. You can also substitute a 9" tart shell.
To make the filling
1. Split the sausages by removing the skin and break up the meat into small pieces.
2. In a large skillet, heat the olive oil and cook the onions until soft, about 8-10 mins. Add the sausage meat and cook for another 5 minutes until fully browned and broken up into small pieces.
3. Turn off the heat and add the mustard, sage, chopped apple, and creme fraiche or sour cream.
4. Season with salt and pepper and let the mixture cool.
5. Once the filling has cooled add it to the tart shell and add the top of the pastry shell. Trim and crimp the edges to style. You can crimp with your thumb and finger or imprint with a fork. Brush with an egg wash (1 beaten egg) and add slits for steam ventilation.
6. Bake until pastry crust is golden brown, 30-45 mins or so depending on baking dish.
Recipe adapted from Pie, by Angela Boggiano.
Ingredients:
10 oz. shortbread crust
2 cups all-purpose flour
pinch kosher salt
1 stick unsalted butter
2-3 Tbsp water, to mix
Filling
1 lb. high quality English sausages
2 Tbsp olive oil
2 medium sized onions, finely chopped
1 Tbsp wholegrain mustard
1 Tbsp chopped fresh sage
2 small apples, peeled, cored, and chopped
2 Tbsp creme fresh or sour cream
Salt & pepper
To make the pastry crust
1. Using a food processor, add the flour and salt. Add the butter cut into small cubes and pulse until mixture is of breadcrumb-like texture. Slowly add cold water, 1 tablespoon at a time until the mixture forms a ball.
2. Wrap in plastic wrap for about 30 mins to chill before rolling out.
3. Option to pre-bake pie base. I like to do this as it creates a firmer pie shell. Roll out the dough to about 1/4" thick for the bottom layer. Add parchment paper and rice or something to weigh down while you pre-bake. Bake for 15 mins just to slowly start the baking process.
Preheat the oven to 400 degrees. I used 4" tart shell pans to bake these meat pies. You can also substitute a 9" tart shell.
To make the filling
1. Split the sausages by removing the skin and break up the meat into small pieces.
2. In a large skillet, heat the olive oil and cook the onions until soft, about 8-10 mins. Add the sausage meat and cook for another 5 minutes until fully browned and broken up into small pieces.
3. Turn off the heat and add the mustard, sage, chopped apple, and creme fraiche or sour cream.
4. Season with salt and pepper and let the mixture cool.
5. Once the filling has cooled add it to the tart shell and add the top of the pastry shell. Trim and crimp the edges to style. You can crimp with your thumb and finger or imprint with a fork. Brush with an egg wash (1 beaten egg) and add slits for steam ventilation.
6. Bake until pastry crust is golden brown, 30-45 mins or so depending on baking dish.
Recipe adapted from Pie, by Angela Boggiano.
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