Marry Me Sausage Pie
By M&S FoodSweet pork and apple sausages, cream, parmesan and kale topped with golden all-butter puff pastry for a rich, cosy pie packed with flavour.Time and servings
Ingredients
12 total- 1 tbsp M&S olive oil
- 2 x 400g packs M&S Collection British Outdoor Bred pork and apple sausages
- 3 M&S British echalion shallots, finely sliced
- 3 M&S garlic cloves, crushed
- 90g M&S vine-ripened tomato paste
- 250ml M&S single cream
- 40g M&S Parmigiano Reggiano, finely grated
- 1 M&S vegetable stock pot
- 100g M&S kale
- 320g pack M&S handcrafted all-butter puff pastry
- 1 M&S egg, beaten
- M&S Wild rocket, to serve, optional
Method
8 stepsStep 1
Heat the oven to 200°C/180°C fan/gas 6.
Step 2
Heat a splash of olive oil in a deep, lidded frying pan over a medium-high heat. Squeeze the sausage meat from the casings into the pan in chunks and cook for 12–14 mins until golden.
Step 3
Add the shallots and cook for 3–4 mins until softened, then add the garlic and cook for 1 min more.
Step 4
Stir through the tomato paste and cook for 1 min. Stir through the cream and parmesan.
Step 5
Dissolve the stock pot in 400ml boiling water. Add the stock to the pan and bring to the boil, then reduce to a simmer, cover with a lid and cook for 10 mins.
Step 6
Stir through the kale, cover with the lid and cook for 5 mins until the sauce thickens.
Step 7
Pour the mixture into a baking dish (roughly 24 x 20cm and 5cm deep) and leave to cool for 5 mins. Lay the puff pastry over the top. Cut out a heart shape or any other design using the leftover pastry, then brush with the beaten egg.
Step 8
Bake in the oven for 25–30 mins until the pastry is golden. Serve with wild rocket dressed with a little olive oil, if you like.