How to make mushroom and potato sausage-roll pie
Ingredients
500g potatoes, peeled and halved
2 Tbsp unsalted butter
1/4 cup finely grated parmesan
Sea-salt flakes and freshly ground white pepper, to season
1/4 cup extra virgin olive oil
500g mushrooms, sliced
2 brown onions, sliced
2 carrots, peeled, diced
1 stick celery, diced
4 cloves garlic, crushed
1/2 bunch sage, leaves sliced
10 beef sausages
2 sheets puff pastry, thawed
1 free-range egg, beaten
Method
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Preheat oven to 200°C fan-forced (220°C conventional). Put potatoes in a steamer and cook for 20 minutes until tender. Mash, then mix in butter and parmesan. Season.
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Heat oil in a large frying pan on high heat. Cook mushrooms for 5 minutes until well browned, then add onion, carrot, celery, garlic and sage, and cook for a further 5 minutes. Remove mixture from pan and set aside.
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In same pan on high heat, cook sausages, turning, for 5 minutes until browned all over.
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Layer potato, mushroom mixture and sausages in a 22cm baking dish. Cut pastry sheets into 6 strips each, weave to form a square lattice. Drape over dish, trim edges. Brush with egg, then bake for 25-30 minutes, until pastry is crisp and golden. Serve.
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