Sausage, apple and leek pie

This savoury pie has a rich, yet sweet filling. You can double the quantities of this easy shortcrust pastry recipe and freeze the extra batch to make another of our pie recipes.

Ingredients

Serves: 4

Ready in: 55 mins (plus chilling of pastry, if making)

For the shortcrust pastry (alternatively use a 375g pack ready-rolled shortcrust pastry)

• 225g plain flour
• 100g butter, cold and diced

For the filling

• ½ tbsp olive oil
• 6 pork sausages
• 2 leeks, sliced
• 1 tsp dried thyme
• 1 apple, peeled and sliced
• 1 tbsp plain flour
• 1 tbsp grainy mustard
• 100ml apple juice
• 200ml chicken or vegetable stock
• Beaten egg or milk, for brushing

Method

1. To make the pastry, rub the butter into the flour, or pulse in a food processor, until you have fine breadcrumbs. Stir in a pinch of salt then add 2-3 tbsp water, a tablespoon at a time, mixing to bind the mixture together. Turn out and briefly knead until you have a dough. Shape into a disc and wrap in cling film, then chill for 20-30 mins or until ready to use.
2. Preheat the oven to 200°C/fan 180°C/gas 6. Heat the oil in a frying pan, add the sausages and fry for 12-14 mins until browned. Remove from the pan and set aside. Wipe out all but a little of the fat from the frying pan. Add the leeks and cook for 8-10 mins until softened. Add the thyme and apple slices, then stir in the flour and mustard and cook for a minute. Pour in the apple juice and stock and bubble for 2-3 mins until saucy.
3.  Chop up the sausages and add to the leek mixture, then tip the filling into a 1.2 litre baking dish. Roll out the pastry so it is 2.5cm larger than the dish. Roll the offcuts to make strips then brush the edge of the dish with water and lay the pastry strips on top. Brush the strips with egg then lay the large pastry lid over the top and press to seal, then trim with a sharp knife. Use any offcuts to decorate the top of your pie, if you like. Brush with beaten egg or a little milk, make a cut in the centre and bake for 25 mins until golden.