Sausage and Beef Sun Pie

  • Difficulty: Medium
  • one hour and 10 minutes
  • 6 servings
Sausage and Beef Sun Pie

This lovely puff pastry sun is a meat pie you’ll want to make again and again. You’ll be asked to! It is extra-meaty and hearty with its tomato-flavored sausage covered in gooey mozzarella and its savory ground beef mixture core. Make your own yummy sun!

Ingredients Needed for Sausage and Beef Sun Pie


For the wreath:

flour for dusting
1 pound puff pastry (2 ready-to-bake sheets)
¼ cup tomato sauce
6 ounces of fresh sausage
1 cup low moisture mozzarella, grated

For the ground beef mixture:

8 ounces of ground beef
1 medium onion, diced
2 tablespoons of breadcrumbs
1 yolk
1 tablespoon bbq sauce
1 tablespoon milk
salt
1 teaspoon nutmeg
pepper
1 tablespoon fresh parsley
1 whisked egg
ketchup for garnishing
fresh parsley for garnishing

How to Cook Sausage and Beef Sun Pie

  1. For the wreath:

    Dust the work surface with flour and place 1 sheet of puff pastry on it. Place a 9-inch plate or pan, upside down over the pastry sheet and cut a circular form using a knife. Discard the trimmed parts. Do this for the other puff pastry sheet, too. You’ll end up with 2 identical dough discs.

  2. Make 8 radial cuts into one of the dough discs. The cuts have to start at the center and stop at approximately 2 inches from the disc’s edge.
  3. Line a baking tray with parchment paper and place the uncut disc on it. Carefully add and fit the cut disc on top of the first.
  4. Coat the top disc’s edge with the tomato sauce using a brush. Do this for the space between the actual edge and the start of the cuts.
  5. Fit the sausage on this coated area and cover it with the grated mozzarella.
  6. Flip the triangles formed when cutting the dough disc, over the mozzarella-covered sausage. Set aside.
  7. For the ground beef mixture:

    Add the ground beef, onion, breadcrumbs, yolk, bbq sauce, milk, nutmeg, and parsley to a bowl. Season with salt and pepper and mix everything until even using your hands.

  8. Flatten this lump of meat and fit it inside the circular space formed by the dough “rays”.
  9. Coat the dough “rays” with the whisked egg using a brush. Bake for 45 minutes at 400⁰F/200⁰C.
  10. Garnish with ketchup and fresh parsley.

Leave a Reply

Your email address will not be published. Required fields are marked *