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Sausage and Mushroom Puff Pastry Pot Pies šŸ„§ | Comfort in Every Bite

Savor comforting flavor with these Sausage and Mushroom Puff Pastry Pot Piesā€”golden, creamy, and irresistible.

Ingredients

Scale
  • For the Filling
  • 1 Ā½lbs sausage links (chicken, turkey, or beef), cut into 1-inch pieces
  • 2 tablespoonsall-purpose flour
  • 3 tablespoonsolive oil, divided
  • 1large onion, finely chopped
  • 12 ozbutton mushrooms, cleaned and halved
  • 1 Ā¼ cupslow-sodium beef or chicken broth
  • 2 tablespoonstomato paste
  • 1 tablespoonbalsamic vinegar
  • 1 tablespoonWorcestershire sauce
  • Salt and black pepper, to taste
  • For the Topping
  • 1sheet puff pastry (about13 oz), thawed
  • 1large egg, lightly beaten

Instructions

  1. 1. Brown the Sausage
  2. Preheat the oven to 400Ā°F (200Ā°C).
  3. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat.
  4. Add the sausage pieces and cook for 8ā€“10 minutes, stirring occasionally, until evenly browned and cooked through.
  5. Transfer the sausage to a plate and set aside. Leave about 1 tablespoon of oil (or sausage drippings) in the pan.
  6. 2. Cook the Vegetables
  7. In the same skillet, add the remaining 1 tablespoon olive oil if needed.
  8. Add the chopped onion and sautĆ© for 4ā€“5 minutes, stirring frequently until translucent.
  9. Add the mushrooms and cook another 5 minutes, until they begin to brown and release their juices.
  10. 3. Make the Sauce
  11. Sprinkle the flour over the onion and mushroom mixture and stir for 30 seconds to coat everything evenly.
  12. Slowly pour in the broth, stirring constantly to avoid lumps.
  13. Add tomato paste, balsamic vinegar, Worcestershire sauce, salt, and pepper. Stir well and bring to a gentle simmer.
  14. Return the cooked sausage to the skillet.
  15. Reduce the heat to low and simmer for 10ā€“12 minutes, allowing the sauce to thicken slightly and the flavors to combine.
  16. 4. Assemble the Pot Pies
  17. Divide the filling evenly among six 12-ounce oven-safe ramekins or bowls.
  18. Let the mixture cool for about 15 minutes ā€” this helps keep the pastry from getting soggy.
  19. On a lightly floured surface, roll out the puff pastry to about Ā¼ inch thick.
  20. Cut into 6 squares large enough to cover each ramekin.
  21. Brush the rims of the ramekins with beaten egg, then lay the pastry squares on top and press gently to seal the edges.
  22. Cut a small slit in the center of each pastry to let steam escape and brush the tops with more egg wash.
  23. 5. Bake and Serve
  24. Place the ramekins on a baking sheet and bake for 20ā€“25 minutes, or until the puff pastry is golden, crisp, and puffed up beautifully.
  25. Let cool for a few minutes before serving.
  26. Serving Suggestion
  27. Serve warm with a crisp green salad or roasted vegetables on the side.
  • Author: Chef mia