Comfort food doesn’t come in any better form than a savoury pie, served with mash and greens and a drizzle of rich gravy. This has to be the easiest family friendly pie you will ever make.
Colour the sausages for 5 minutes and set aside. Add the bacon to the pan & colour for5 minutes. Add the butter & leeks to the pan. Softenfor 5 minutes then stir in the flour. Pour in the stock. Stir so there are no flourlumps. Stir in the milk. Add the thyme & mustard. Slice the sausages and return to the pan.Simmer so the sauce thickens then allow to cool. To make the pie, line a 22cm greased dish with 1sheet of pastry. Brush the edges with egg. Spoon the filling into the pie dish. Top with pastry, pinching the edges. Trim theedges. Brush with egg & make a steam hole. Heat a baking tray - this is really important ifhaving a pie with a bottom.
Bake the pie on the baking tray for 45 minutesat 185 fan. A puff pastry top only pie will take 35-40 minutes.
6 Porky Whites Chicken Sausages
2 leeks sliced
200g bacon lardons
1 tbsp butter
2 tbsp flour
100ml milk
300ml chicken stock
1 tsp English mustard
Black pepper
Beaten egg
Fresh thyme sprigs or 1 tsp dried
2 sheets rolled pastry
