Sausage & Broccoli Pie

• Italian Sausage(500 g)
• Broccoli(300 g)
• Onion(1)
• Garlic(2 cloves)
• Butter(2 tbsp)
• All-Purpose Flour(2 tbsp)
• Milk(250 ml)
• Cheddar cheese(120 g)
• Parmesan(30 g)
• Nutmeg(¼ tsp)
• Dried Oregano(1 tsp)
• Olive oil(1 tbsp)
• Salt(½ tsp)
• Black pepper(½ tsp)
• Puff Pastry(320 g)
• Eggs(1)

Method

1. 1

   Preheat the oven to 200°C. Finely chop the {Onion}, mince the {Garlic}, and cut the {Broccoli} into small florets and finely chopped stem pieces so they fold easily into the filling.

   ~10 min

2. 2

   Heat the {Olive oil} in a large pan over medium heat. Add the {Pork sausage}, breaking it into small irregular pieces, and cook with the {Onion} for 8 minutes until lightly golden. Stir in the {Garlic}, {Dried Oregano}, {Salt}, and {Black pepper} for 1 minute.

   ~9 min

3. 3

   Add the {Broccoli} and cook for 4 minutes until bright green and just starting to soften. Transfer everything to a bowl.

   ~4 min

4. 4

   In the same pan, melt the {Butter}. Stir in the {Flour} and cook for 1 minute. Gradually whisk in the {Milk} until smooth, then simmer for 2 minutes until thickened. Off the heat, stir in the {Cheddar cheese}, {Parmesan}, and {Nutmeg} until melted. Fold the sausage mixture back in so the filling is thick and cohesive, not runny.

   ~5 min

5. 5

   Spoon the filling into a pie dish and let it stand for 5 minutes so it cools slightly. Lay the {Puff Pastry} over the top, trim the edges, and crimp to seal. Beat the {Eggs} and brush over the pastry. Cut a small steam slit in the center.

   ~8 min

6. 6

   Bake for 28 minutes until the pastry is puffed and golden-brown and the filling is bubbling at the edges. Rest for 6 minutes before slicing and serving.

   ~34 min