Quicker to make than a traditional pie, and easy on the purse too
Ingredients
- 8 pork sausages
- 3 leeks, sliced
- 1 apple, peeled and sliced
- 1 tbsp plain flour
- 1 tbsp grainy mustard
- 200ml stock
- 375g pack ready-rolled shortcrust pastry
- 1 egg, beaten
Method
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Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
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Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.