Quicker to make than a traditional pie, and easy on the purse too
Prep:10 mins
Serves 6
8 pork sausages3 leeks, sliced1 apple, peeled and sliced1 tbsp plain flour1 tbsp grainy mustard200ml stock375g pack ready-rolled shortcrust pastry1 egg, beaten
STEP 1Heat 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.STEP 2Chop 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.
