Festive Sausage Plaited Pie


20 Mallon’s pork cocktail sausages

1 tablespoon olive oil

2 small leeks, cut into chunks

2 cloves garlic, finely chopped

1 sheet of ready-made shortcrust pastry

4 free-range eggs

250ml whipping cream

100g Cheddar cheese, grated

250g left over turkey, cut into chunks

60g sweetcorn

A little salt and freshly ground black pepper

Flour, for dusting

1 egg yolk


Preheat the oven to 170°C/ Gas 3

You will need a 10 inch round flan dish.

Heat olive oil a nonstick frying pan over a medium heat and lightly fry the sausages until just golden. Remove from the pan to the flan dish. Gently cook the leeks and garlic for a few minutes in the same pan until soft, then tip into  the flan dish. Whisk the eggs, cream and cheese together and pour over the top of the sausages and leeks.

To make the plaits:

Place the pastry onto a lightly floured board and cut lengthways into 3 cm-wide strips. Now cut each strip into three strips roughly 1 cm wide, leaving a small piece intact at the top. Plait each piece of pastry.

Gently place the pastry plaits around the edges, trimming any surplus and pinch the ends together to seal. Brush with egg yolk and bake for 30 minutes or until the egg mixture has set. Serve with crusty bread and salad.