There’s nothing more comforting on a cold day than a hot pie, made from good ingredients.
- 14 ounces all-butter store-bought puff pastry
- 1 pound chicken sausage (preferably free-range)
- 1 onion or 2 or 3 leeks, thinly sliced
- 2 tablespoons sunflower oil or butter, or a mix of both
- 1 tablespoon flour
- 1/2 cup chicken stock (preferably organic)
- 10 to 11 ounces Swiss chard, trimmed and torn
- Juice of 1/2 lemon
- Sea salt and freshly ground black pepper, to taste
- 1 egg (preferably free range), beaten, for sealing and brushing
- Defrost the pastry for a few hours in the fridge — it’s very buttery so don’t let it get too soft as it will be difficult to handle.
- Grill the sausage on a grill or in a grill pan until nicely browned, but still moist.
- Meanwhile, gently cook the onion or leek in the oil or butter, until collapsed to a soft mass. Stir in the flour until smooth. Gradually add the stock, stirring all the time, until smooth and thickened.
- Pour boilingwater over the prepared chard. Once wilted, drain well then, when cool enough to handle, squeeze out every bit of moisture.
- Cut the sausage into chunks then mix with the sauce and the chard. Add a squeeze of lemon juice. Check seasoning then allow to cool.
- Transfer the filling to a suitable baking dish. Brush the edges with beaten egg then cover with a sheet of pastry, cut to size. To seal, press down the edges with a fork. Brush with beaten egg then cut some slits to allow steam to escape.
- Chill or freeze while preheating the oven to 400ºF, then bake for 15 minutes, until golden. Reduce the heat to 350ºF then bake for another 15 minutes, or until deeply browned and the pastry cooked through. Serve with tomatochutney and watercress.
Provided by: TASTE