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Here comes another hearty, pietastic dinner idea for all you pie-lovers out there! Recently I picked up a pack of Vegusto herb sausages from V Revolution, who have stocked up on a tremendous amount of Vegusto goodies recently. Though I scoffed one in its glorious natural (grilled) state for breakfast, I wanted to do something a bit more exciting with the other, and you can never really go wrong with pie glorious pie!
- 1 recipe shortcrust pastry (or buy ready rolled)
- 2 red onions, thinly sliced
- 2 tbsp red wine vinegar
- 1 tbsp maple syrup
- 3 tbsp red wine
- 2 tbsp brown sugar
- 1 tbsp Bisto onion gravy granules
- 1 red chili, finely chopped
- 1 large veggie sausage of your choice, chopped
- a handful of ripe cherry tomatoes, halved
First, grease or spray your pie dish with oil. Line the bottom of the dish with pastry ready for filling and preheat the oven to 180°C.
Over a low heat, sauté the red onion and chili in a little olive oil. Add the vinegar, syrup, red wine and sugar and leave to cook, covered, over a very low heat for 10 minutes. Add the gravy granules and a little hot water if necessary. Allow the mixture to cook, covered, for another 5 minutes.
In a frying pan, sauté the sausage until browned, and flash fry the halved cherry tomatoes in the pan with the sausage for a few minutes. Then, line the bottom of the pie with the sausage and tomato.
Put the caramelised onion mixture over the top, and top the pie with the remaining pastry.
Bake at 180°C for around 20 minutes or until nicely browned.
Yay for pie! The bestest Sunday food!