Sausage & Mash Pie
Sausage & Mash Pie
- Preheat the oven to 180°C/320°F.
- Take the sausages and divide them into smaller sausages by twisting them in half and cutting them with scissors. Place them in a baking tray with a little oil and bake for 15-20 minutes until cooked through.
- Take your recently mashed potatoes (you'll want them to be a little bit warm) and stir through the cheese, parsley, mustard and season to your taste.
- Use one of the sheets of pastry to line a 20cm cake tin. Make sure you line the tin with parchment before you do so!
- Add a layer of mash and embed half the sausages in it, then repeat with the remaining mash and sausages.
- Cut a disk of pastry on top and brush it with the egg yolk, sealing the sides to the pastry lid by folding them over and pressing them together.
- Bake for 40 mins until the pastry is golden and has puffed up.
- Meanwhile, sweat the onions in the oil and cook on a low temperature until caramelised. Cover with the flour and cook out for a minute before adding the wine and beef stock. Reduce until thickened and delicious, then season to taste.
- Serve with the pie after letting both cool for a bit.
Meatball Stuffed Mash Pie
- Preheat oven to 180ºC.
- In a large bowl, either put the cooked and dried potatoes through a ricer or mash with a masher. Fold in eggs, chives, bacon and cheese, season with salt and pepper.
- Take ice cream scoop sized balls of mash and roll into balls. Arrange in a greased baking dish. Press the centres of each ball with a small cup to create a well, set aside.
- In another large bowl, mix together all of the meatball ingredients. Using the same sized ice cream scoops, form balls with the mixture. Place each meatball into the wells of the mashed potato.
- Bake for 30 minutes until the meatballs are cooked through. Set aside.
- Meanwhile, make the sauce. Heat oil in a pan over medium meat. Add onions and cook until they soften and are translucent. Add garlic and chilli flakes, saute until aromatic.
- Ladle a spoonful of sauce on top of each meatball. Top with sliced mozzarella. Bake for 10 minutes until cheese is golden.
- Sprinkle with basil and enjoy!
Chicken Cordon Bleu Cheese Stuffed Mash Pie
- Heat oven to 200°C/400°F.
- Melt some oil in a frying pan over a medium-high heat. Add your chicken breast chunks, season them and fry for about 5 mins until cooked and starting to go golden. Set aside.
- In a wide saucepan, melt your butter. Add your onion and fry for about 5 mins until soft. Add your garlic and cook for a further 1 min. Put your flour in the pan, stirring so it fully coats the onion and cooking for one minute. Gradually add the chicken stock, stirring all the while, then simmer for 5 mins until thickened.
- Add your cream, simmer for another 2 mins, before putting your chicken, ham, gruyere, parmesan and mustard in the pan. Stir to combine, then finish with your parsley, salt and pepper. Set aside
- Mash your potatoes, then season with salt and pepper. Take a handful and flatten in your hand, then stuff with a cube of cheese and roll into a ball.
- Pour your chicken filling into a rectangular baking dish, then sprinkle with your mozzarella. Top with your mash balls, then bake for 30 mins.
- Sprinkle with parsley and serve!