Sausage-pie

Jimmy Doherty’s Leftover Sausage Pie

'Mum used to make this hearty pie out of leftover turkey, sausage or any other meat and the whole family loved tucking into it!'

, 05 March 2018

(18 votes)

Jimmy Doherty’s Leftover Sausage Pie
  • 1 Hour

  • Serves: 8

  • Price: 72p per serving

Nutritional Info
Each 299g serving contains
  • Energy

    1276KJ

    305KCAL

    15%
  • Fat

    10.8g

    med

    15%
  • Saturates

    4.5g

    med

    23%
  • Sugars

    7.2g

    low

    8%
  • Salt

    1.11g

    med

    19%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 427kJ/102kcal.
Ingredients
  • 400g Extra Special Light & Lean Pork Sausages, cooked
  • 450g leftover cooked veg (we used cabbage and leeks)
  • 1tsp rapeseed oil
  • 2 onions, chopped
  • 1tsp cornflour
  • 200ml stock made with 1 reduced-salt chicken stock cube
  • 1tbsp wholegrain mustard
  • 200ml semi-skimmed milk
  • 320g sheet ready-rolled light puff pastry
  • 1 egg, beaten with 1tsp water
  • 300g frozen peas
Method
  • Preheat the oven to 190C/170C Fan/Gas 5.

  • Chop the sausages and leftover veg into equal-sized pieces.

  • Heat the oil in a large pan. Fry the onion until golden. Add the cornflour and stir well. Slowly add the stock and mustard, bring to the boil, then gently simmer for 5-8 mins to thicken. Add the milk, sausages and veg, season with black pepper and mix well.

  • Tip the mixture into a large pie dish. Wet the lip of the dish with water, lay the pastry on top and crimp the edges. Cut off any excess and score the top.

  • Brush the beaten egg over the pastry. Bake for 35-40 mins until the pastry is crisp and golden.

  • Cook the peas according to the pack instructions. Serve with the pie.