Mary me food recipes all bring comfort after a long day. I love them as dinner recipes and when I just need to have a nice cozy and filling meal. This recipe is cheesier and much saucier than other Mary me versions
Feeds 4-6
- 10 sausages – you can use any type. (I use beef)
- 1 onion finely sliced
- 3 cloves of garlic finely chopped
- 1 tbsp flour
- 300ml double cream
- 400ml chicken stock
- 1/2 tsp oregano
- 10 sundried tomatoes finely chopped
- 70g finely grated fresh parmesan cheese
- 60g fresh spinach
- A sheet of ready rolled puff pastry
- 1 egg beaten
Method
Heat a drizzle of oil in a large, non-stick pan and fry the sausages for 10 minutes on a medium heat until browned all over. Remove from the pan (they won’t be 100% cooked through at this stage) and set aside.
Add the onion to the pan and fry for 5 minutes until soft. Stir in the garlic for the final minute.
Stir in the flour until it disappears.
Slowly add the 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 the cream, oregano, sun-dried tomatoes and parmesan. Gently bring to the boil, stirring until the paresan has melted.
Season with salt and pepper
Cut each sausage into 6 or 7 pieces and return them to the pan.
Stir in the spinach and tip the mixture into a baking dish.
Heat the oven to 190C (fan)
Roll out the pastry. Cut lots of heart shapes out of the pastry, 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 beaten egg.
Bake in the oven for 20-25 minutes until cooked through and golden brown on to
