Sausage & Spring Greens Filo Pie

A sizzling sausage pie that’s a real crowd pleaser. Porky Whites Surrey Sausages are transformed into mini meatballs - simply squeeze them off into little pops of deliciousness (no faff, they’re already perfectly seasoned for you), paired with a creamy filling of greens and fragrant herbs, to complement the lemon and honey notes of the Surrey Sausages. Scrunch up the filo pastry into swirls to top the pie, with a sprinkle of nigella seeds. This dish works as an easy everyday meal as well as being special enough for Easter entertaining, try it as an alternative centrepiece this year.

Start your shop...

Pick which supermarket you want to send your ingredients to:

Ingredients

spring greens 200 g (chopped)
leek 1 (chopped)
filo pastry ½
Porky Whites Surrey pork sausages 400 g
garlic granules 2 tsp
dried thyme 2 tsp
plain flour 1 tbsp
chicken stock cube 1
crème fraîche 80 g
nigella seeds 2 tsp

Method

Prep the ingredients

Chop any larger spring greens into smaller pieces. Chop the leek.

Make the pie filling

Preheat the oven to 200°C/180°C fan. Take the filo pastry out of the fridge so it’s easier to work with.
In a large frying pan, heat a dash of oil over a medium heat. Once the pan is hot, squeeze off the Porky Whites Surrey Sausages into little meatballs straight into the pan. You should get around 5 meatballs per sausage. Cook them until browned, around 5 - 7 minutes, then transfer from the pan.
Add the leek and spring greens to the same pan, with the garlic granules and dried thyme and cook for 4 minutes.
Sprinkle the plain flour over the veg and cook out for 1 minute.
Make up the chicken stock cube with 125ml boiling water per serving (500ml for serves 4, 250ml for serves 2). Pour in the chicken stock and simmer for 5 minutes.
Add the crème fraîche and tip the meatballs back into the pan, cook for 1 minute. Check the seasoning and adjust to taste.

Top the pie with the filo pastry

If your pan is ovenproof you can add the filo pastry on top, or else transfer it to an ovenproof dish.
Unwrap the filo pastry. Take a sheet and scrunch it up into a swirl, pop on top of the pie. Repeat until the pie is covered.
Brush the top of the filo pastry with some olive oil and scatter over the nigella seeds.
Bake in the oven for 15 - 20 minutes until golden.

Plate Up

Remove the pan from the oven and leave to stand for a few minutes, then plate up and enjoy!

More recipes like this...