Sausage and mushroom pot pie
0
- Prep Time20 mins
- Total Time55 mins
- Makes6 servings
Photo, Roberto Caruso.
Ditch the sugar right now! This month, we're all about the savoury baked goods.
Ingredients
4 hot Italian sausages, casings removed
1 onion, thinly sliced
142-g pkg baby spinach
1/4 cup butter, divided
2 227-g pkgs cremini mushrooms, quartered
3 tbsp all-purpose flour
2 cups milk
1/3 cup sliced sun-dried tomatoes
100 g mozzarella, cut into 1/2-in. cubes (3/4 cup)
1/2 450-g pkg puff pastry
1 egg yolk, beaten
1/4 tsp Italian seasoning
Instructions
PREHEAT oven to 400F. Arrange 6 8-oz ramekins on a baking sheet.
HEAT a large frying pan over medium-high. Add sausage meat and onion. Cook, breaking up sausage with a fork, until no pink remains, about 5 min. Add spinach, stirring until wilted, 1 min. Using slotted spoon, transfer to a large bowl. Add 1 tbsp butter, then mushrooms to same pan and cook until softened, about 5 min. Add to sausage mixture.
MELT remaining 3 tbsp butter in same pan over medium. Whisk in flour and continue whisking until mixture turns intoa paste, about 1 min. Slowly whisk in milk, cooking until sauce thickens, about 3 min. Stir in tomatoes, sausage mixture and cheese just until combined.
DIVIDE among ramekins. Cut puff pastry into 6 squares or rectangles. Cut a large slit on top of each. Cover each pie with puff pastry, pressing edges of dough against rim of dish, or fold into the sides, stretching to fit if needed. Brush with egg yolk. Sprinkle with Italian seasoning. Bake until crust is golden, about 18 min.
Chatelaine Quickies: Mushroom Grain Bowl
Nutrition (per serving)
Calories 568, Protein 24g, Carbohydrates 36g, Fat 37g, Fibre 4g, Sodium 943mg.
Excellent source of vitamin A .
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change and caregiving to cannabis, Canadian fashion and what to cook now.