A sizzling sausage pie that’s a real crowd pleaser. Porky Whites Surrey Sausages are transformed into mini meatballs. Simply squeeze them off into little pops of deliciousness (no faff, they’re already perfectly seasoned for you), paired with a creamy filling of greens and fragrant herbs, to complement the lemon and honey notes of the Surrey Sausages. Scrunch up the filo pastry into swirls to top the pie, with a sprinkle of nigella seeds. This dish works as an easy everyday meal as well as being special enough for Easter entertaining, try it as an alternative centrepiece this year.
Chop any larger spring greens into smaller pieces. Chop the leek
- Preheat the oven to 200°C/180°C fan. Take the filo pastry out of the fridge so it’s easier to work with.
- In a large frying pan, heat a dash of oil over a medium heat.Once the pan is hot, squeeze off the Porky Whites Surrey Sausages into little meatballs straight into the pan. You should get around 5 meatballs per sausage.Cook them until browned, around 5 - 7 minutes, then transfer from the pan.
- Add the leek and spring greens to the same pan, with the garlic granules and dried thyme and cook for 4 minutes.
- Sprinkle the plain flour over the veg and cook out for 1 minute.Pour in the chicken stock and simmer for 5 minutes. Add the crème fraîche and tip the meatballs back into the pan, cook for 1 minute. Check the seasoning and adjust to taste.
- If your pan is ovenproof you can add the filo pastry on top, or else transfer it to an ovenproof dish.
- Unwrap the filo pastry. Take a sheet and scrunch it up into aswirl, pop on top of the pie, Repeat until the pie filling is fully covered.
- Brush the top of the filo pastry with some olive oil and scatter over the nigella seeds.
- Bake in the oven for 15 - 20 minutes until golden.
Remove the pan from the oven and leave to stand for a few minutes, then plate up and enjoy!
200g chopped spring greens
1 leek, chopped
400g Porky Whites Surrey Sausages
2 tsp garlic granules
2 tsp dried thyme
500ml chicken stock
1 tbsp plain flour
80g crème fraîche
6 sheets filo pastry
2 tsp nigella seeds
Your preferred cooking oil or spray
Salt & pepper, to taste
