Pie And Tart Recipes: Chicken Chorizo, Herb And Hazelnut Pie And A Classic - Sausage Roll


As far as we're concerned, it's still comfort food season. But that doesn't mean you have to slum it - French chef and cookery writer Stephane Reynaud shares top pastry recipes:

Sausage Roll (serves 6)

500 g (1 lb 2 oz) pâte brisée,

or 2 packets shortcrust (pie) pastry

2 cervelas Lyon sausage, or other fresh pork sausage

2 dry Picodon cheeses (soft-rind goat’s milk cheese)

1 bunch basil

12 thin slices of speck (smoked belly pork) 1 egg

1 teaspoon sesame seeds

1 teaspoon cracked black pepper

Cervelas filling

  • Cook the cervelas sausages in boiling salted water for 30 minutes.
  • Cut in half lengthways. Cut the Picodon cheeses into thin slices. Pluck the basil leaves.
  • Arrange some basil leaves on one sausage half, then layer with half the cheese slices, cover with more basil leaves and top with the other half of the sausage, like a sandwich.
  • Repeat with the second sausage and wrap each sausage in six slices of speck.

Assembly and cooking

  • Whisk the egg. Roll out two rectangles of pastry 2 cm (3⁄4 inch) wider than the sausages and glaze the edges with the egg.
  • Place 1 sausage on each rectangle and roll up, pressing firmly where the pastry overlaps. Close the ends by pinching them together.
  • Arrange the sausage rolls on a baking tray covered with baking paper. Glaze with the egg, make a criss-cross pattern with the point of a knife, then sprinkle with the sesame seeds and cracked pepper.
  • Bake at 180°C (350°F/Gas 4) for 30 minutes.

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Mocha Meringue Pie

Pie Recipes

Chicken-Chorizo Pie (serves 6)

500 g (1 lb 2 oz) pâte brisée,

or 2 packets shortcrust (pie) pastry

3 French shallots

150 g (51⁄2 oz) spicy chorizo

4 eggs

500 g (1 lb 2 oz) chicken breast fillet 200 ml (7 fl oz) thin (pouring) cream

2 tablespoons olive oil

100 g (31⁄2 oz/2⁄3 cup) fresh shelled peas Salt and pepper


2 litre (70 fl oz/8 cup) pie dish

Chicken-chorizo filling

  • Peel the shallots and chop finely.
  • Cut the chorizo into small 5 mm (1⁄4 inch) cubes. Set aside 1 egg yolk for the glaze.
  • Process the chicken breast in a food processor with the remaining eggs and leftover white, the cream and the olive oil until smooth.
  • Incorporate the diced chorizo, shallots and fresh peas with a flexible spatula. Season.

Assembly and cooking

  • Grease and flour the pie dish. Roll out two-thirds of the pastry dough until 3 mm (1⁄8 inch) thick and place it in the dish, with the edges hanging over the side by 2 cm (3⁄4 inch). Add the chicken–chorizo filling.
  • Glaze the edges with the egg yolk. Roll out the remaining dough to make a second oval and use it to cover the pie. Seal the two ovals of pastry dough together by pinching the edges, decorate with the pastry offcuts and glaze the top.
  • Place on a pre-heated heavy-based baking tray and bake at 180°C (350°F/Gas 4) for 1 hour.

Herb And Hazelnut Pie (serves 6)

250 g (9 oz) pâte feuilletée, or 1 packet puff pastry

2 eggplants (aubergine)

3 capsicums (peppers), in different colours 2 zucchini (courgettes)

4 small onions

2 sprigs rosemary

1 bay leaf

150 ml (5 fl oz) olive oil

2 bunches basil

100 g (31⁄2 oz) hazelnuts

Salt and pepper

1 egg

Vegetable filling

  • Chop the eggplants, capsicums and zucchini into large cubes. Peel and finely chop the onions.
  • Mix the vegetables together, add 1 sprig of rosemary and the bay leaf and drizzle with the olive oil.
  • Arrange everything in a baking dish and bake for 3 hours at 150°C (300°F/Gas 2)— they should be well stewed down. Stir the vegetables regularly during cooking.
  • Pluck and finely chop the basil leaves. Place the hazelnuts on a baking tray and lightly toast at 180°C (350°F/Gas 4) for 5 minutes, then rub in a clean tea towel (dish towel) to remove the skins.
  • Add them to the slow-cooked vegetables, along with the basil leaves. Season and allow to cool.

Assembly and cooking

  • Divide the dough in half and roll out two rectangles of the same size until about 3 mm (1⁄8 inch) thick.
  • Line a baking tray with baking paper and lay one rectangle of dough on top. Spread the slow-cooked vegetables over the pastry dough, leaving a 1 cm (1⁄2 inch) border all around.
  • Whisk the egg with 3 teaspoons of water and glaze the edges. Cover with the second piece of pastry. Seal the two rectangles of pastry dough together by pinching the edges with the back of a fork.
  • Glaze the top of the pie and decorate with the remaining sprig of rosemary. Bake at 180°C (350°F/Gas 4) for 30 minutes.

Hungry for more? Check out Stephane Reynaud’s Pies and Tarts book for more of his mouthwatering recipes.

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