British Sausage Roll Pie with Ultra Crispy Phyllo

A round baking dish filled with a golden, crispy phyllo pastry pie, partially served to reveal a savory filling of meat and vegetables, with a wooden spoon inside. A plate, glasses, and small bowls are nearby.

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British Sausage Roll Pie with Ultra Crispy Phyllo

If buttery, flaky sausage rolls are your love language, this pie is for you. Inspired by the British classic, this sausage roll pie delivers all that savory, mustardy, herb-packed flavor—without the individual wrapping. The filling is rich and satisfying, the phyllo dough topping is audibly crisp, and the whole thing feels like the kind of comfort food you crave when the weather cools.

Prep25

Cook55

Total1 20

Course: Dinner

Cuisine: British

Keyword: british comfort food, chef-tested recipe, elevated comfort food, english sausage rolls recipe

Servings: servings

Calories: 510kcal

Author: Ari Laing

Equipment

Mixing bowl

Large 12-inch pan with deep sides

Wooden or silicone spatula

Silicone pastry brush

Ingredients

For the Sausage

2 lbs (900g) Italian pork sausage, casings removed casings removed
3 Tbsp (45g) Dijon mustard
2 Tbsp chopped fresh sage
2 Tbsp chopped fresh rosemary
2 tsp fresh lemon zest, from 1 medium lemon
1 tsp ground mace
1 tsp kosher salt
½ tsp freshly ground black pepper

Remaining Filling Ingredients

2 Tbsp (30ml) extra virgin olive oil
1 large leek, thinly sliced into ¼-inch thick rounds
1 medium sweet onion, halved and thinly sliced
2 large carrots, diced
½ cup (120ml) dry white wine
1 Tbsp (8g) flour
1 (5oz) bag fresh baby spinach
Kosher salt
Freshly ground black pepper

For the Phyllo

6 sheets of phyllo dough, defrosted (see note below)
3 Tbsp unsalted butter, melted
2-3 tsp sesame seeds

Instructions

Mix the filling. Preheat an oven to 400°F (205°C). In a large bowl, mix together 2 lbs sausage, 3 Tbsp Dijon mustard, 2 Tbsp sage, 2 Tbsp rosemary, 2 tsp lemon zest, 1 tsp mace, 1 tsp kosher salt, and ½ tsp black pepper until very well blended.
Cook the veggies. Heat 2 Tbsp olive oil in a large pan over medium heat, then add sliced leeks, onion, and carrots. Season lightly with salt and pepper, then cook, stirring often, until softened, about 4-6 minutes. Use a spatula to clear the center of the pan, pushing the veggies towards the sides.
Add sausage. Raise the heat to medium-high, add all of the sausage to the pan, then cook it alongside the veggies, stirring occasionally, until browned on all sides and mostly cooked through.
Deglaze with wine. Pour in ½ cup (118ml) white wine. Use a spatula to scrape any browned bits off the bottom. Allow the wine to reduce by half, then sprinkle in 1 Tbsp (8g) flour. Stir will.
Add spinach. Stir in an entire bag of baby spinach, cook until wilted, then turn off the heat. Taste and adjust seasoning if needed.
Top with phyllo. Working with one piece of defrosted phyllo dough at a time, either cut or break it into small pieces (roughly 3-inch squares, but don’t worry if the phyllo breaks), then crumble and place on top of the filling with the edges facing up. Repeat until the filling is completely covered with phyllo – it’s ok to really pack it in!
Bake. Brush melted butter lightly all over the phyllo, then sprinkle with sesame seeds. Bake for about 30-40 minutes, until the phyllo is golden brown and impossibly crispy. Enjoy!

Notes

Defrost a full package of phyllo dough—you likely won’t use it all, but sheet size doesn't matter since it's torn into pieces anyway.
The filling can be made up to 2 days ahead and stored in the fridge; for the crispiest result, add the phyllo, butter, and sesame seeds just before baking.
Have leftover phyllo? Layer it with butter around a block of feta, bake until golden, then drizzle with honey for an easy appetizer that pairs perfectly with the pie.

Nutrition

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