Breakfast sausage pie
| Serves: | 4 |
| Cooking Time: | 30 minutes |
| Prep Time: | 25 minutes, plus 15 minutes’ chilling time |
Ingredients
- 6 Spring onion & feta pork sausages
- 2 tbs Ayrshire milk
- 30 g Butter
- 1 Tbsp Extra virgin olive oil
- 200 g leeks, washed and roughly chopped
- 4 cloves garlic, crushed
- 200- 250 g ready-made short-crust pastry
- 2 extra-large free range eggs, beaten
- 3 tbsp cream
- 100 g cheddar cheese, grated
- 2 sweetcorn on the cob, sliced off the cob
- sea salt and freshly ground black pepper, to taste
- flour, for dusting
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C. Grease or line a 20 x 6 cm pie dish or cast-iron frying pan with greaseproof paper.
- Heat a nonstick frying pan over a medium heat and cook the sausages until just golden. Do not overcook. Remove from the pan and cut each sausage into four pieces.
- Heat the butter and olive oil in the same pan and gently cook the leeks and garlic for 1 minute.
- Place the pastry on a lightly floured board. Cut it lengthways into 3 cm-wide strips, then cut each strip into three “legs”, 1 cm wide, leaving a small piece intact at the top. Plait each piece of pastry, then chill for 15 minutes.
- Whisk together the eggs, cream and cheese. Add the leeks and corn and season. Pour into the pie dish and stud with the sausages.
- Gently place the pastry plaits around the edges and pinch the ends together to seal. Brush with milk. Bake for 30 minutes or until the mixture has set. Allow to stand for 5 minutes, then remove from the pan.
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