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Cocktail Sausage French Onion Pie

By Lisa Faulkner
A cross between classic French onion soup and a hearty pie, this Cocktail Sausage French Onion Pie, from presenter, author and OcadoLife regular contributor Lisa Faulkner, is just as good with a spoon as it is served…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 1 tbsp olive oil
  • 1 (360g) pack pork cocktail sausages
  • 2 large onions, sliced
  • 1 large leek, sliced
  • 40g unsalted butter
  • 1 tbsp red wine vinegar or malt vinegar
  • 2 tbsp plain flour
  • 900ml beef stock
  • 250g frozen peas
  • 1 (320g) pack ready-rolled puff pastry
  • 1 egg yolk
  • 1 savoy cabbage, shredded

Method

6 steps

  1. Step 1

    Heat ½ tbsp of the oil in a large pan; cook the sausages over medium heat for 5 mins or until golden all over. Remove to a plate.

  2. Step 2

    Add the remaining oil; cook the onion and leek for 5 mins until soft. Add the butter and vinegar; season well. Cook for 15 mins (approx.), stirring occasionally.

  3. Step 3

    Remove from the heat and stir in the flour with a wooden spoon. Gradually add the stock, stirring continuously.

  4. Step 4

    Return to the hob, increase the heat and bring to the boil. Stir until smooth, then simmer until slightly reduced. Remove from the heat, add the sausages and peas, then transfer to a 25 cm pie dish; leave to cool. Chill until needed.

  5. Step 5

    Preheat the oven to 200°C/180°C fan/gas 6. Top the pie dish with the pastry; trim and crimp the edges. Mix the egg yolk with a splash of water and brush over; make a slit in the centre. Bake for 25 mins.

  6. Step 6

    Meanwhile, stir-fry, steam or boil the cabbage to your liking. Serve with the pie.