Sausage Pie with Celery and Mushrooms
Thaw the puff pastry for 20-30 minutes. Clean mushrooms with a wet paper towel or kitchen cloth. Rinse and finely chop the celery. Heat the oil in a pan and saute the mushrooms over high heat briefly. Add the celery and cook for 1 minute. Season with steak sauce, Worcestershire, salt and pepper. Pour into a pie dish of 26 cm diameter (approximately 10 inches). Cut the boiled sausages into slices and mix with the mushrooms and celery.
Layer the puff pastry slices on top of each other and cut slightly larger than the pie dish. Place the dough on top of the dish and press down the edges. Cut a hole into the middle for steam. From the remaining puff pastry, cut any desired decorations and put on top of the pie, using water to make them stick. Whisk the egg yolk and brush the pastry with it. Bake in a preheated oven at 200°C (approximately 400°F) for 30 minutes.