This hearty pie with a decadent, creamy sauce is perfect for the unpredictable cooler weather that spring can bring.
A dinner so good that whoever you make it for will propose. Don’t worry if you don’t have a heart-shaped cutter (I found these at the back of the drawer!). You can either cut them into squares or just use a whole sheet of pastry.
Ingredients
- 10 pork sausages
- 1 onion, finely sliced
- 3 cloves of garlic, finely chopped
- 1 tbsp flour
- 400ml chicken stock
- 300ml double cream
- ½ tsp dried oregano
- 10 sun-dried tomatoes, finely chopped
- 70g Parmesan, finely grated
- 60g spinach
- 1 sheet of ready-rolled puff pastry
- 1 egg, beaten
Method
- Heat a drizzle of oil in a large, non-stick pan and fry 10 pork sausages for 10 minutes on a medium heat until browned all over. Remove from the pan (they won’t be fully cooked through at this stage) and set aside.
- Add 1 finely sliced onion to the pan and fry for 5 minutes until soft. Stir in 3 cloves chopped garlic for the final minute.
- Stir in 1 tbsp flour until well combined.
- Slowly add 400ml chicken stock a little at a time, only adding more when it comes to the boil. Stir continuously.
- When all the stock is used, stir in 300ml double cream, ½ tsp dried oregano, 10 finely chopped sun-dried tomatoes and 70g finely grated Parmesan. Gently bring to the boil, stirring until the Parmesan has melted. Season.
- Cut each sausage into 6 or 7 pieces and return them to the pan.
- Stir in 60g spinach and tip the mixture into a baking dish.
- Heat the oven to 210C/190C fan/gas mark 6.
- Unroll 1 sheet ready-rolled puff pastry. Cut out heart shapes until you have enough to cover the top of the pie. Make sure they are only slightly overlapping.
- You can just lay the whole sheet over if you prefer and press the edges into the dish.
- Brush the pastry with 1 beaten egg.
- Bake in the oven for 20-25 minutes until cooked through and golden brown on top.