Ingredients

Method

• 2 T olive oil
• 1 T butter
• 3 leeks, chopped
• 3 cloves garlic, chopped
• 3 potatoes, peeled and chopped
• 3 sprigs fresh thyme
• 6 pork sausages, whole or chopped
• 3 cups chicken stock
• 1 cup cream
• 400 g Woolworths frozen puff pastry, thawed in the fridge
• 2 T milk
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Heat the oil and butter in an ovenproof pan. Add the leeks, garlic, potatoes, thyme and sausages, then cook over a gentle heat until golden brown.

2. Add the stock and cream and cook for 5 minutes, then season and allow to cool.

3. Preheat the oven to 200°C. Cover the pie with the pastry and brush with the milk. Place the pie in the oven and bake for 30 minutes, or until puffed and golden.

Find more soup recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau