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This recipe is intermediate

Blood Sausage and Peach Pies au Gratin

1 hour 20 minutes Cook time 15 minutes Prep time 4 servings


Spiced syrup



In The Oven

Spiced syrup

  1. In a skillet, toast spices over low heat until fragrant.
  2. Add water, vanilla seeds, sugar and salt, stirring until sugar is dissolved. Add peach halves, cut side down.
  3. Cover and simmer for 1 hour. Flip halfway through cooking. Remove peaches and set aside.
  4. Use a strainer to recover peach syrup and refrigerate.


  1. Place oven rack in middle position and preheat oven to 210 °C (410 °F).
  2. Use a rolling pin to roll out puff pastry. Cut pastry into 2 rectangles and place on a baking sheet lined with parchment paper or a silicone mat.
  3. Brush pastry with egg yolk and sprinkle with sugar. Bake for 8 minutes and remove from oven before fully cooked.
  4. Using a paring knife, cut and remove a small rectangle of puff pastry from the top crust of the pie.
  5. In a bowl, mix blood sausage meat with 30 mL (2 tbsp.) of peach syrup.
  6. Generously brush inside of each pastry rectangle with blood sausage mixture and place 2 peach halves on pastry, cut side down.
  7. Divide cheese between pies and continue baking for 5 minutes.

Nutritional value per serving

  • 407 calories
  • 10 g of protein
  • 41 g of carbohydrates
  • 23 g of fat
  • 1 g of fibre
  • 33 g of sugar
  • 421 mg of sodium
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