Ingredients
1 tbsp olive oil
2 stalks celery
chopped
2 carrots
chopped
8 leftover chicken sausages
125ml white wine
(1/2 cup)
375ml chicken stock
(1 1/2 cups)
2 tbsp caramelised onions
1 tsp dried thyme
1 tbsp cornflour
mixed with a little water to make a paste
2 puff pastry
1 egg
beaten
steamed veggies and mashed potato
to serve
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 heavy-bottomed pan
- 1 ceramic dishes
- 1 oven
Instructions
- Heat oil in a heavy-bottomed pan and gently saute the celery and carrots until softened.
- Add the sausages, wine, stock and caramelised onions and thyme. Stir to combine and simmer for 10 minutes.
- Preheat oven to 180°C conventional or 160°C fan forced.
- Stir in the cornflour paste to thicken the mixture. Simmer another 5 minutes.
- Divide mixture among 8 ceramic dishes. Cut circles of pastry, place over the dishes. Brush pastry with beaten egg.
- Bake in oven for 30 minutes or until pastry is puffed and golden.
- Serve with steamed veggies and mashed potato.
Notes
Tip
Ramekin dishes make cute mini pot pies to feed the kids. Use pastry scraps to personalise the pies with their initials.
Variation
If using beef sausages, substitute beef stock for chicken stock and red wine for white wine.
