We’ve put a twist on a classic sausage pie using one of Olly’s favourite things… CRUMPETS! This creamy sausage pie uses our Marmite Sausages to give it a rich umami flavour, which is then topped with crispy cheesy crumpets. What more could you want from a pie?
Marmite Crumpet Pie
Recipe Details
Ingredients
- x8 The Jolly Hog Marmite Sausages
- x3 leeks
- x2 cloves of garlic
- 1 tablespoon of butter
- 500ml beef stock
- 350ml double cream
- 1 tablespoon flour
- x6 crumpets
- 100g cheddar cheese, grated
- Bunch fresh thyme
- Bunch of fresh rosemary
Method
- Pre heat your oven to 180 degrees
- Heat a large pan on the hob and add 6 Marmite Sausages. Fry for 3-4 minutes until the sausages have some colour, then set aside for later
- Finely chop the leeks, herbs and garlic. Melt the butter in the same pan and sauté the leeks herbs & garlic in the butter for 10 minutes until soft
- Add a tablespoon of flour to the pan and stir through, cooking for a further 2 minutes
- Add the beef stock and cream, stir to combine and bring to a simmer. Chop the Marmite Sausages into chunks and add to the pan. season the mixture well with salt and pepper
- Add the sausage pie mixture to an oven proof dish and top with crumpets, ensuring they slightly overlap one another. Cover the crumpets in grated cheese then pop in the oven to bake for 20 minutes
- Whilst your pie is cooking, squeeze the two remaining sausages out of their skins and fry off the meat in a hot pan, breaking up the meat with a spatula. After 5-10 minutes the sausage meat should be crispy and golden
- After baking for 20 minutes, remove the pie from the oven and top the crumpets with the crispy sausage meat. Bake for a further 5 minutes
- After 25 minutes your crumpets should be crispy and golden, your pie mixture bubbling away. Serve with spring greens and enjoy!