- 400 g all-butter puff pastry
- 500 g free-range chicken sausage
- 1 onion or 2–3 leeks, thinly sliced
- 2 T sunflower oil or butter, or a mix of both
- 8 g flour
- ½ cup organic-chicken stock
- 300 g Swiss chard, trimmed and torn
- sea salt and freshly ground black pepper, to taste
- 1 free-range eggs, beaten, for sealing and brushing
- chunky tomato chutney, for serving
- watercress, for serving
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 stovetop grill 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 boiling water 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. Turn the filling into 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 slash to allow steam to escape.
Chill or freeze while preheating the oven to 200ºC, then bake for 15 minutes, until golden. Reduce the heat to 180ºC then bake for another 15 minutes, or until deeply browned and the pastry cooked through.
Serve with tomato chutney and watercress. For special occasions: Beef up the pie by substituting free-range steaks for the chicken sausage.
Per serving: 2979.1kJ, 30.9g protein, 38.2g fat, 57.8g carbs
There’s nothing more comforting on a cold day than a hot pie, made from good ingredients. This one is a winner, made with Woolworths’ all-butter puff pastry.