Pork Sausage, Leek & Apple Pies

Serves	4 pies
Prep time	15 minutes
Cook time	25 minutes
Total time	40 minutes
Allergy	Egg, Wheat
Meal type	Lunch, Main Dish
Misc	Child Friendly, Freezable, Serve Hot
Occasion	Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	British
By author	Debbie and Andrews

This recipe puts apples together in perfect union with succulent chunks of pork sausage surrounded in a cider based chicken-stock sauce and topped with a light pastry lid. You need a lean but meaty sausage, properly made to hold its texture but still have a meaty bite – debbie&andrew’s Perfect Pork certainly fits the bill.

Ingredients

1 x pack of debbie&andrew’s Perfect Pork Sausages, (chopped into chunks)
1 x egg, beaten
1 x sheet (320g) puff pastry
1 tablespoon wholegrain mustard
50ml double cream
125ml chicken stock
1 tablespoon plain flour
125ml cider
1 teaspoon olive oil
1 teaspoon butter
1 x Bramley apple, peeled, cored and diced
1 x leek, trimmed, washed and diced
2 teaspoons pumpkin seeds

Note

Directions

Step 1	Preheat oven to 200°C.
Step 2	In a large heavy based saucepan over a medium high heat, fry off the leeks, sausages and apples in the olive oil and butter for about 10 minutes until golden brown. Stir in the flour and cook out for a further 2 minutes.
Step 3	Add the cider and reduce down to half. Add the stock, mustard and double cream and reduce until lovely and thick. Cool.
Step 4	Divide your filling between 4 small pie dishes.
Step 5	On a floured bench top, cut out 4 pieces of pastry just larger than the small pie dishes/cups. Lay over the top of the pie dishes, using a fork tightly press the edges.
Step 6	Brush the pastry with the beaten egg and sprinkle with pumpkin seeds.
Step 7	Bake for 20-25 minutes until lovely and golden. Serve hot!