Cocktail Sausage French Onion Pie
By Lisa Faulkner
Published on 24 October 2025
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 over creamy mash. If you’re entertaining, this is a great option for making in advance. Prep the filling a day ahead, then chill until needed, adding the pastry lid before baking – or bake the pastry separately for giant-crouton vibes.Time and servings
1 hrTotal time
6Servings
10 minsPrep time
50 minsCooking time
Ingredients
- 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
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.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.Step 3
Remove from the heat and stir in the flour with a wooden spoon. Gradually add the stock, stirring continuously.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.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.Step 6
Meanwhile, stir-fry, steam or boil the cabbage to your liking. Serve with the pie.