- 8 pork sausages
- 3 leeks, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 apple, peeled and sliced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 1 tbsp plain flour
- 1 tbsp grainy mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 200ml stock
- 375g pack ready-rolled shortcrust pastry
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.