{"id":97,"date":"2022-12-30T15:39:22","date_gmt":"2022-12-30T19:39:22","guid":{"rendered":"http:\/\/192.168.2.225\/?p=97"},"modified":"2026-02-21T11:45:01","modified_gmt":"2026-02-21T16:45:01","slug":"steak-and-sausage-pie","status":"publish","type":"post","link":"http:\/\/www.thehicksons.ca\/?p=97","title":{"rendered":"Steak and Sausage Pie"},"content":{"rendered":"\n<p>You can make this beginning to end in a Dutch oven but I like to use my 12&#8243; saute pan. If you are feeding a crowd, you can also make your &#8220;filling&#8221; the day before, refrigerate then reheat in the oven for about 30 mins and then add your pastry for the last 30 mins. Mushrooms are also optional.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 large onion, finely chopped<\/li>\n\n\n\n<li>1 lb beef (sirloin tip or similar), chopped (big) bite size bits<\/li>\n\n\n\n<li>1 lb beef or pork sausages (I use breakfast style sausage)<\/li>\n\n\n\n<li>3 tbsp plain flour<\/li>\n\n\n\n<li>1 tsp marjoram flakes<\/li>\n\n\n\n<li>2 cups beef stock (bouillon cube)<\/li>\n\n\n\n<li>Salt and freshly ground black pepper<\/li>\n\n\n\n<li>Oil to fry<\/li>\n\n\n\n<li>Puff pastry for top (Tenderflake is fine)<\/li>\n\n\n\n<li>1 gravy packet (optional)<\/li>\n<\/ul>\n\n\n\n<p>Directions:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat a little oil in a large saut\u00e9 pan and fry off the onions for a couple of minutes.<\/li>\n\n\n\n<li>Add the beef, sprinkle the flour over top and season with pepper and marjoram. Saut\u00e9 until brown.<\/li>\n\n\n\n<li>Add beef stock then top up with boiling water until the meat is covered. Add a decent amount of freshly ground black pepper. Put the lid on the pan and simmer for about an hour. Add water as necessary, don\u2019t let it dry out.<\/li>\n\n\n\n<li>Chop each sausage into bite-sized pieces and add to the pan. Check water levels again and simmer for another 30 mins.<\/li>\n\n\n\n<li>At this point your pie filling is essentially done. If you have a thicker, gravy-like consistency and are happy with the flavour, transfer it to a casserole or Dutch oven. If necessary, you can add your packet of instant gravy which will enhance flavour and also thicken your gravy further.<\/li>\n\n\n\n<li>If you are making this ahead, refrigerate your filling. When you are getting ready to serve it will need approximately 30 mins in the oven at 350F before adding the pastry.<\/li>\n\n\n\n<li>Roll out the puff pastry, add your pie bird to the centre of the dish (if you have one) and cut a small &#8220;X&#8221; in the middle of you pastry. Cover the top of your pie with pastry (cut\/shape as necessary).<\/li>\n\n\n\n<li>Brush the pastry with milk and bake in a 350F oven until your pastry is cooked (about 30 mins).<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>You can make this beginning to end in a Dutch oven but I like to use my 12&#8243; saute pan. If you are feeding a crowd, you can also make your &#8220;filling&#8221; the day before, refrigerate then reheat in the oven for about 30 mins and then add your pastry for the last 30 mins. Mushrooms are also optional. Directions:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-97","post","type-post","status-publish","format-standard","hentry","category-family"],"_links":{"self":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts\/97","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=97"}],"version-history":[{"count":2,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts\/97\/revisions"}],"predecessor-version":[{"id":243,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts\/97\/revisions\/243"}],"wp:attachment":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=97"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=97"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=97"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}