Cocktail Sausage French Onion Pie

The easiest pie that warms the cockles and is consumed by all! A pie win! With mash obviously!

Ingredients

1 Tbsp Olive oil

360g cocktail sausages (I used Quorn for a separate pie for my veggie son)

2 large sliced onions

1 large leek

50g butter

1 Tbsp malt vinegar

2 Tbsp plain flour

900ml Veg stock

250g Frozen peas

1 pack Puff Pastry (I bought two for my son’s separate pie then used the leftover for little jam tartlets)

Egg yolk or milk to baste the pie

Creamy mash and steamed cabbage with a knob of butter as sides.

Method

1 Heat half Tbsp oil and cook the sausages until golden. Remove onto a plate.

2 Add other half of oil, cook onion and leek until soft, add butter, vinegar and season. Cook for 15 mins stirring occasionally.

3 Remove from heat, stir in flour then add stock, stirring continuously.

4 Return to hob and bring to the boil, stir until smooth then simmer to reduce, remove from heat and add sausages and peas. Transfer to 25cm pie dish and allow to cool until required.

5 Top the pie with pastry, crimp edges, baste with milk or yolk and pierce the centre. Bake for 25 mins in the middle of Aga or 200 degrees or 180 degrees fan or gas mark 6.

6 Serve with buttery creamy mash and fresh steamed cabbage.