Sausage, Leek and Courgette Pie

It’s so nearly done… The garden is just so close to being finished. I have a boyfriend who has, cleared, levelled and paved our garden as well as built 4 raised beds and shrunk a shed so it was small enough for me to deal with – what a lucky girl I am!
I have done my bit, I’ve planted all the veggies, kept him supplied with beer and kept him fed. Last night a great sigh came from the garden as he sat down on the bench (chilly beer in hand) to FINALLY admire his almost completed handy work.
I decided that we needed comfort food, but as I’d just come back from the hardest spin class of my life it had to be easy and it had to consist of the leftovers lying around in the fridge.
I’ll be honest, I’m quite proud of this, it was gorgeous.

Serves 2

4 sausages – cooked obviously
1 leek
2 cloves of garlic
1 courgette
White sauce (1/4 of my recipe)
Short Crust pastry (1/4 of my recipe)
or buy it….
Fresh cut chives
Fresh cut thyme
1/2 a glass of white wine (yes only half!)

  • Pre-heat the oven to 180 degrees
  • Wash and diagonally slice the leek and courgette. Also finely chop the garlic and herbs
  • Heat a little oil in a non stick frying pan and gently fry the leek, courgette and half of the garlic until they are translucent
  • Add the wine and fry for a further 5 minutes keeping everything moving around the pan
  • Diagonally cut the sausages and add them to the pan along with the thyme
  • Once the sausages have heated through take the pan off the heat and set aside
  • Make your white sauce (melt butter, add flour to form a paste, add milk over low heat, stir until thickened) once it is made, stir in pinch of garlic, the chives and some freshly ground black pepper. Set this aside as well
  • Make your short crust pastry (or roll it out if you have bought it – roll it so it is really thin, not paper thin bit thinner than you would usually roll it – this will get it nice and crunchy and will also lessen the cooking time
  • Over a low heat add the white sauce to the sausage, courgette and leak mix
  • Pour it into your oven proof dish or dishes and top with the pastry. When I made this it didn’t come up as high in the dish as I’d expected it to, but don’t panic if this happened just place the pastry over filling anyway and press it against the sides to form a seal

  • Using a sharp knife, prick a hole in the middle of the pastry
  • Place in the oven for 25 minutes or until the pastry is golden brown

  • Serve with a salad and maybe some new potatoes, I had a spoonful of mash left so had that and salad

I was actually quite surprised at how good this was. It’s not even that unhealthy and I think it could be a good way to get  the kids to eat some vegetables – I’ve not tried cooking for children so don’t take my word on that!!  Any mums care to elaborate?

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