Easy Sausage Curry Pie Topped With Puff Pastry
This sausage curry pie is packed with creamy aromatic spices, succulent sausage pieces and topped with crispy puff pastry. This dish will tantalize your tastebuds and make your belly happy. This savoury dish is the perfect comfort food for cold grey days.
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Sausage Curry Recipe
This mouthwatering Sausage Curry Pie is topped with golden, flaky puff pastry! This delectable dish is the perfect fusion of comforting flavours and irresistible textures. Allow yourself to be transported to a world of culinary delight as you savour every bite of this unique creation.
Why You Will Love This Recipe
- Bursting with Flavor: The rich and fragrant curry sauce infuses every ingredient with a tantalizing blend of spices, adding depth and complexity to the dish.
- Perfectly Balanced: The combination of juicy sausages and hearty peas creates a harmonious medley of tastes and textures, satisfying both your meat cravings and veggie fix.
- Puff Pastry Perfection: The buttery, flaky puff pastry topping provides a delightful contrast to the savoury filling, delivering a satisfying crunch with each mouthful.
- Easy to Make: With simple instructions and readily available ingredients, this recipe is a breeze to prepare. Air fryer sausages brown the sausages perfectly!
- Crowd Pleaser: Whether it’s a cosy family dinner or a gathering with friends, the Sausage Curry Pie is sure to impress. Its comforting aroma and enticing presentation will have everyone eagerly reaching for seconds.
Ingredients
- 375 g Puff Pastry (Ready Made)
- 8 Pork Sausages
- 2 tbsp Olive Oil
- 1 Onion (Finely chopped)
- 2 Cloves of Garlic (Finely chopped)
- 1 tsp Fresh Ginger (Grated or Finely chopped)
- 3 tbsp Curry Powder (Mild )
- 2 tbsp Corn Flour (or plain flour)
- 150 g Frozen Peas
- 4 tbsp Creme Fraiche (or double cream)
- 500 ml Chicken Stock
- Salt and Pepper (to season)
- 2 tbsp Tomato chutney (or mango chutney)
How To Make Sausage Curry Pie
STEP 1: Place the sausages in the air fryer at a temperature of 180℃ and cook for 15 minutes. Chop the sausages into small pieces when done. Alternatively, fry or oven-bake.
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STEP 2: Meanwhile, add the oil to a frying pan and add the onions, ginger and garlic. Fry on a medium heat until soft (5 – 8 minutes).
STEP 3: Preheat the oven to 200℃fan/220℃.
STEP 4: Stir in the curry powder and flour for about 1 minute, and add the chicken stock. Mix until combined and continue to cook until thickened.
STEP 5: Add the frozen peas and cook for another 5 minutes.
STEP 6: Add the cream, chutney and chopped sausages. Mix through and turn off the heat.
STEP 7: Roll out the puff pastry, turn over the oven dish, and place on top of the pastry. Cut out the dish carefully with a sharp knife.
STEP 8: Add the sausage curry mixture to the dish and top with the puff pastry. Press down around the edges and bake in the oven for 20 – 25 minutes until golden brown. Serve with steamed vegetables.
Leftovers
Here’s how you can store your leftovers:
- Allow it to Cool: Let the pie cool down to room temperature before storing. This helps prevent condensation and keeps the pastry from becoming soggy.
- Divide into Portions: If you have a large pie, consider dividing it into individual portions. This makes it easier to reheat only what you need, minimizing waste.
- Refrigeration: Wrap the leftover pie tightly in aluminium foil or place it in an airtight container. Store it in the refrigerator within two hours of cooking. It can be kept safely for up to 3-4 days.
- Freezing: For longer storage, the pie can be frozen for up to 2-3 months.
- Reheating: Remove the pie from the fridge or freezer and allow it to come to room temperature. Reheat in the oven for approximately 20-25 minutes or until heated through. Alternatively, you can microwave individual portions on medium heat, checking and stirring intermittently until thoroughly heated.
Easy Sausage Curry Pie Topped With Puff Pastry
Ingredients
- 375 g Puff Pastry (Ready Made)
- 8 Pork Sausages
- 2 tbsp Olive Oil
- 1 Onion (Finely chopped)
- 2 Cloves of Garlic (Finely chopped)
- 1 tsp Fresh Ginger (Grated or Finely chopped)
- 3 tbsp Curry Powder (Mild )
- 2 tbsp Corn Flour (or plain flour)
- 150 g Frozen Peas
- 4 tbsp Creme Fraiche (or double cream)
- 500 ml Chicken Stock
- Salt and Pepper (to season)
- 2 tbsp Tomato chutney (or mango chutney)
Instructions
- Place the sausages in the air fryer at a temperature of 180℃ and cook for 15 minutes. Chop the sausages into small pieces when done.
- Meanwhile, add the oil to a frying pan and add the onions, ginger and garlic. Fry on a medium heat until soft (5 – 8 minutes).
- Preheat the oven to 200℃fan/220℃.
- Stir in the curry powder and flour for about 1 minute and add the chicken stock. Mix until combined and continue to cook until thickened.
- Add the frozen peas and cook for another 5 minutes.
- Add the cream, chutney and chopped sausages. Mix through and turn off the heat.
- Roll out the puff pastry and turn over the oven dish, and place on top of the pastry. Cut out the dish carefully with a sharp knife.
- Add the sausage curry mixture to the dish and top with the puff pastry. Press down around the edges and bake in the oven for 20 – 25 minutes until golden brown. Serve with steamed vegetables.
