Sausage and Apple Pies

Name: Sausage and Apple Pies
Prep time: 45 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 2 tbsp. olive oil, plus more for ramekins; 1 yellow onion, chopped; 1 fennel bulb, cored and cut into 1/4-inch pieces; Kosher salt and ground black pepper; 1 Gala apple, cored and cut into 1/4-inch pieces; 1 1/2 tsp. fresh thyme leaves, divided; 3/4 lb. sweet Italian sausage, casings removed; 1/4 c. dry white wine; 4 tsp. all-purpose flour; 1 1/4 c. chicken stock; 1/4 c. fresh flat-leaf parsley, chopped; 1 1/2 tbsp. red wine vinegar; Pinch fresh grated nutmeg; 1 sheet puff pastry (from a 17.3-ounce package), thawed; 1 large egg, beaten

This savory dinner dish is as easy as, well, pie!

By Kate MerkerPublished: Aug 11, 2021

1 Rating

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Hector M. Sanchez

Yields:

6 serving(s)

Prep Time:

45 mins

Total Time:

1 hr 5 mins

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Ingredients

2 Tbsp. olive oil, plus more for ramekins
1 yellow onion, chopped
1 fennel bulb, cored and cut into 1/4-inch pieces
Kosher salt and ground black pepper
1 Gala apple, cored and cut into 1/4-inch pieces
1 1/2 tsp. fresh thyme leaves, divided
3/4 lb. sweet Italian sausage, casings removed
1/4 cup dry white wine
4 tsp. all-purpose flour
1 1/4 cups chicken stock
1/4 cup fresh flat-leaf parsley, chopped
1 1/2 Tbsp. red wine vinegar
Pinch fresh grated nutmeg
1 sheet puff pastry (from a 17.3-ounce package), thawed
1 large egg, beaten

Directions

1. Step 1Heat oven to 375°F. Lightly oil six 6-ounce ramekins (about 31/2 inches round) and place on a baking sheet.
2. Step 2Heat oil in a large skillet over medium heat. Add onion and fennel. Season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Add apple and 1/2 teaspoon thyme and cook, stirring occasionally, until just starting to soften, 2 to 4 minutes; transfer to a bowl. Reserve skillet.
3. Step 3Add sausage to skillet and cook, breaking into small pieces, until beginning to brown, 5 to 7 minutes. Add wine and simmer until nearly evaporated, 1 to 2 minutes. Return vegetable mixture to skillet and stir to combine. Sprinkle with flour and cook, stirring, 1 to 2 minutes. Add stock and cook, stirring, until thickened slightly, 1 to 2 minutes. Stir in parsley, vinegar, nutmeg, and remaining teaspoon thyme. Divide mixture among prepared ramekins (about a heaping 1/2 cupful each).
4. Step 4Unfold puff pastry and cut out rounds large enough to cover ramekins. Place over ramekins. Brush with egg. Bake until puffed and golden, 20 to 22 minutes.