Name: Sausage puff pastry pie
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 1
Cuisine: European
Ingredients: 1 cup carrots cut in small cubes (2 small carrots); 2 cups diced onions (2 onions); 1 cup peppers (cut in small cubes); 1 cup tomato pure; 2 cups @applewood smoked cheese; 6 @rudd's plantiful plant based sausages; 3 bay leaf; 1 ready rolled sheet or frozen pastry block; 1 cup (250g ) Alpro cream; 5 tbsp butter; ¼ tsp salt; ¼ tsp pepper; ¼ tsp oregano (optional); 3 cloves garlic

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Recipe by https://www.greenveganie.com/ Explore for new ideas you’ll want to make again and again.

Sausage puff pastry pie

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

This puff pastry pie is a beautiful centrepiece for a table, tastes absolutely delicious, very light and comforting in the same time, this is the food we tend to crave especially when it's cold and gloomy outside.
The pie is made using @rudd's plantiful plant based sausages, which, unlike their meat equivalent, are very low in fat, but high in protein and fibre. The filling also contains a few simple vegetables, as carrots, onion, peppers and spices, which together create a rich and delicious filling. The top consists of puff pastry for a light and crispy finish.

Ingredients

1 cup carrots cut in small cubes (2 small carrots)
2 cups diced onions (2 onions)
1 cup peppers (cut in small cubes)
1 cup tomato pure
2 cups @applewood smoked cheese
6 @rudd's plantiful plant based sausages
3 bay leaf
1 ready rolled sheet or frozen pastry block
1 cup (250g ) Alpro cream
5 tbsp butter
¼ tsp salt
¼ tsp pepper
¼ tsp oregano (optional)
3 cloves garlic

Instructions

Pre – Heat the oven to 180’C.
In a frying pan add 3 tbsp of butter and gently cook the sausages (cut the sausages into thick slices) over a medium-high heat for 5-6 mins, when finish transfer the sausages into a plate.
In the same pan add 2 tbsp butter, bay leaf, onions and carrots, fry for 3-5 mins until the onions are translucent and carrots are soft, add peppers, and continue cooking for 4 – 6 more minutes stirring occasionally.
Add the cream and a 1 cup of cheese, salt, pepper to taste, optional oregano, chopped sausages (along with the juices from frying if any) and garlic, stir and cook for another minute or so until the mixture thickens and starts bubbling up. Remove from the heat, adjust the seasoning if needed, leave aside to cool down.
Add the pastry into your casserole dish (or any shape you want) a cup of smoked cheese and the filling mixture, smooth out the top.
Place another pastry sheet on top and gently press in around the edges and remove any air pockets. Trim to fit your dish and make a few little cuts (or make the shapes as shown in the first picture) in the pastry to allow excess steam to escape. Brush your pastry with oat milk and bake for 25-30 minutes or until golden brown. Remove from the oven and serve.

Notes

Plant-based pastry can be removed from the fridge only 5 minutes before you use it (it becomes soft quite quickly and can be difficult to work with).
Ensure your pastry is nicely browned before removing from the oven (your pie should not look pale).
Best served immediately (while the pastry top is crispy).

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 407Total Fat 31gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 10gCholesterol 85mgSodium 602mgCarbohydrates 20gFiber 3gSugar 8gProtein 14g