Sausage and Leek Pie

Preheat the oven to 180. Butter the inside of a 7"/18cm pyrex dish (or similar). Roll out the pastry to fit the dish with a 1"/2cm overhang all round. Press down well and prick with a fork to remove air bubbles. Trim the overhanging pastry and bake in the oven for 20 minutes or until golden.

Boil the potatoes for about 10 minutes, until soft enough to slip off a fork when stabbed. Drain and set to one side.

Fry the sausages in a little oil, (don't worry if they're still a little pink inside) then remove from the pan. Slice in half lengthways then widthways. (I.E. quarters.)

Fry the onions and the garlic in the same pan until soft, then add the leek and fry for a further 3-5 minutes until soft.

Mix the bouillon powder with half a mug (approx 150ml) boiling water and add to the pan. Bring to the boil and reduce by half. Mix the cornflour with a little cold water and add to the pan and stir in. Add the sausages back to the pan and check the seasoning.

When the sauce is thick (almost the consistency of runny custard) use a slotted spoon to transfer the filling into the pastry base. Spoon the sauce over the top to fill to about 3/4 the way up the side of the pastry base. Pile the potatoes on top making sure filling is well covered. Sprinkle the cheese over and bake for 20-25 minutes, until the cheese is browned.

Serve hot or cold with vegetables or salad.