There’s nothing cozier than tucking in to a home-made pie to warm the soul.
German Bratwurst & Mushroom Pie
There’s nothing cozier than tucking in to a home-made pie to warm the soul. This German Bratwurst and Mushroom Pot Pie is creamy and delicious with a crunchy golden brown pie lid. It truly is a one-pot-wonder!
German Bratwurst Sausages (Sliced in 1.5cm) size pieces – 1 pack (4 sausages
Puff Pastry – 1-3 sheets (depending on size and shape of your casserole dish)
Mushrooms (Sliced) – 360g
Brown Onion (Finely Sliced) – 1
Garlic Cloves (Finely Sliced) – 2
Cooking Cream – 170ml
Butter – 40g
Egg Yolks – 2 (Beaten)
Flour – 2 tbl spoon
Vegetable Stock – 180ml
Thyme (Picked) – 1tspoon
Rosemary (Picked) – 1tspoon
Lemon juice – squeeze of half a lemon
Pepper - generous seasoning
Set oven to 180°
Melt butter in a large and shallow casserole dish on the stove top.
Sauté onion and garlic in the butter on a low heat until the onion is translucent.
Increase heat slightly and add the German Bratwurst – cooking until lightly brown (about 10 minutes).
Add the mushrooms, herbs and pepper and cook for a further 10 minutes.
Lower the heat, add the stock and a squeeze of half a lemon.
Add the cooking cream and stir through well.
Mix the flour with a quarter cup of water until it is smooth. Add this to the dish, stir thoroughly to combine and the sauce will thicken over the heat (this will take a couple of minutes).
Turn off heat allow the mixture to stand for 10 minutes.
Add the pastry lid, brushing lightly with egg yolk, then bake the pie for approximately 30 minutes until the pastry is golden brown.
Remove from oven and allow to sit for 10 minutes before serving.