A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Sausage And Mushroom Pie
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- #88718
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound Shannon traditional sausages (i.e., bangers)
2 ounces butter
2 onions, sliced
1/2 pound small button mushrooms
1 1/2 ounce plain flour
1/2 pint milk
1/2 pint chicken stock
salt and pepper, to taste
1/2 pound puff pastry
1 egg, beaten
OR
milk to wash top of pie
directions
Preheat the oven to hot, 400 degrees F, putting in the sausages on a roasting tin to cook. Remove in about 20 minutes and leave to cool.
Soften the onions in the melted butter over a low heat. Add the mushrooms and stir for 1 or 2 minutes. Sieve the flour over the mushrooms and cook for 1 minute.
Add the stock and milk gradually, stirring continuously. Bring to boil and simmer for 3 minutes. Season to taste, and leave to cool.
Roll out the pastry thinly on a floured board, and line a deep pie dish. Put the sausages into the dish, pour the sauce over them and cover with the remaining pastry. Press the edges well together.
Brush over with remaining egg or milk. Make one or two small holes in the pastry lid with a skewer.
Bake in the preheated oven for about 40 minutes, and serve hot.
added by
Angiebaby
nutrition data
Nutritional data has not been calculated yet.
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