Vegetarian Sausage Pie (Puff Pastry)

Side view of sausage pie with puff pastry in oval dish.

This vegetarian sausage pie with vegetables is a one-pot meal that's quick, easy and full of delicious, healthy ingredients - it's hearty, filling and perfect for sharing with family or friends.

Course Dinner, Main

Cuisine vegetarian

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 450kcal

Author Monika Dabrowski

Equipment

Large pan
Medium sized casserole dish (18/27 cm, 7/11'')
Pastry brush

Ingredients

8 vegetarian/vegan sausages fresh or frozen
1 onion finely chopped
2.47 ounces celery root small piece, peeled, finely diced
1 large carrot peeled, finely diced
6.35 ounces mushrooms wiped, finely chopped
3 tablespoons olive oil
3 whole allspice and juniper berries each
1 bay leaf
1½ tablespoons flour
1⅙ cups vegetable stock
2 teaspoons Worcestershire sauce make sure it's vegetarian
1 tablespoon redcurrant/cranberry jelly
⅔ teaspoon dried thyme
Pepper to taste
puff pastry 1 ready rolled sheet or frozen pastry block
1 small egg lightly beaten

US Customary - Metric

Instructions

Fry the sausages in a non-stick pan in 1.5 tablespoons of oil over a medium heat for about 10 minutes until nicely browned, turning often. Remove from the heat, lift the sausages out of the pan and chop into 1-2 cm thick chunks. While the sausages are frying start making the filling.
(Preheat the oven to 425 F/ 220 C/ gas mark 7 (fan 200 C/gas mark 6).
In a large pan heat up the remaining oil, add the bay leaf, allspice and juniper berries, onion, carrot and celery root and cook over a medium/low heat for about 5 minutes stirring often.
Add the mushrooms and continue cooking for 4 more minutes stirring occasionally.
Add the Worcestershire sauce, thyme and flour and stir until thoroughly incorporated (until the flour is no longer visible).
Pour in the stock, add the redcurrant jelly, chopped sausages (along with the juices from frying if any), pepper to taste, 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 and transfer the filling mixture into your casserole dish. Smooth out the top.
Place the pastry sheet on top gently pressing in around the edges and removing any air pockets. Trim to fit your dish and make a few little cuts in the pastry to allow excess steam to escape during baking. Brush your pastry with the egg wash and bake for 25-30 minutes until golden brown.
Remove from the oven and serve.

Notes

Vegetarian sausages are ideal to use in pies, stews or casseroles, as they add bulk, protein and loads of flavour. If you are trying to eat less meat these sausages make a great starting point - they are so tasty you won't miss the real thing at all!
If your sausages are moist wipe them gently before frying.
To save time it's a good idea to start making the filling while the sausages are frying.
I recommend wiping the mushrooms (using a paper towel) rather than rinsing them.
You may not need to add any salt into the filling but be generous with the pepper.
If using regular puff pastry remove it from the fridge 30 minutes before assembling the pie. 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). Unroll the pastry just before using it.
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).
You can use 1 celery stalk instead of the celeriac.
Substitute butternut squash for the carrot if preferred.
I used dried thyme but sage, rosemary or poultry seasoning (mixed herbs) would work well too.
If you can't get redcurrant or cranberry jelly use mango chutney.
Make it vegan by brushing the pastry with oat milk.

Nutrition