Super-speedy Sausage, Leek & Apple Pie
- 8 Heritage pork sausages
- 1 Heritage egg, beaten
- 2 leeks, sliced
- 1 apple, sliced
- 1 tbsp plain flour
- 1 tbsp grainy mustard
- 200ml stock
- 350g ready-rolled shortcrust pastry
As tasty as pie is, sometimes it takes too long - this one is three steps, ready in no time, SO easy and packed full of flavour - the best of all worlds.
- Preheat the oven to 180C. Meanwhile, fry the sausages until brown, and set aside. Leave some of the remaining fat in the pan and use it to soften the leeks for approximately 8 minutes.
- Add the peeled apple slices, cooking for a further minute. Stir the flour and mustard in. Add all of the stock and bubble for approximately 2 minutes for the sauce.
- Chop the sausages and add them to the pan. Transfer everything to an ovenproof dish. Top it with the pastry, getting rid of the excess before glazing with the egg. Bake until golden; approximately 25-30 mins.
Who knew the deliciousness of pie could be so easily obtained?