Butternut, leek and sausage pie

Ingredients

• 1 pound / 450 grams butternut (peeled and cubed)
• 1 pound / 450 grams sausages (your choice of beef or pork)
• 1 large leek (washed, trimmed and sliced)
• 3/4 cup frozen peas (thawed)
• 2 - 3 tablespoons olive oil (for frying)
• 1 teaspoon dried sage
• 1 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup / 120 ml double cream
• 1/2 cup / 120 ml milk (full fat or semi-skimmed)
• 1 large egg
• 1/4 cup / 25 grams grated parmesan cheese
• 2 cups / 280 grams plain all-purpose flour
• 1/2 teaspoon salt
• 4 1/2 ounces / 125 grams unsalted butter (cut into 1/2-inch cubes)
• 1/4 cup / 60 ml ice cold water (approximately)

Instructions

1. 1

   --- Butternut ---

2. 2

   Peel and clean the butternut and cut it into one-inch pieces. Put it into a bowl and coat it with 1 tablespoon of olive oil and a large pinch of salt. Arrange it in a single layer on a baking tray.

3. 3

   Roast the butternut for 8 to 10 minutes (200°C / 400°F) until it starts to brown and becomes fork-tender. Remove from the oven and set aside to cool.

4. 4

   --- Pastry ---

5. 5

   Place the flour, salt and cold cubed butter into a large mixing bowl.

6. 6

   Use your fingertips and rub the cold butter into the flour until the mixture resembles breadcrumbs.

7. 7

   Add enough of the water to form a shaggy dough. You may not need all the water. so add ¾ of the water and then add extra a few drops at a time if needed. At this stage, the dough should be just starting to come together.

8. 8

   Press the dough together to form a smooth ball and then cover the dough with plastic wrap and place it in the refrigerator to rest for 30 minutes.

9. 9

   --- Filling ---

10. 10

    Fry the sausages on a moderate heat in oil until they are starting to brown. Don't worry about cooking them all the way through, they will continue to cook in the pie. You just want them to firm up so you can cut them into pieces. Remove the sausages from the pan and set aside to cool.

11. 11

    Once the sausages are cool enough to handle, cut them in half lengthwise, and then cut each half into three or four pieces.

12. 12

    Add the leeks to the same pan that you used for the sausages, along with the salt and pepper and herbs and fry them over a moderate heat until they start to soften. Add another splash of oil if necessary. Stir the leeks until they are soft.

13. 13

    Add the peas and sausages to the leeks. Allow to cool.

14. 14

    --- Assembly ---

15. 15

    Preheat the oven to 190°C / 375°F

16. 16

    Cut ⅔ of the pastry and roll it out to approximately ⅛-inch in thickness. Use it to line your baking dish.

17. 17

    Arrange the cooled, cooked butternut in a single layer on the bottom of the pastry case.

18. 18

    Arrange the sausage and leek mixture on top of the butternut.

19. 19

    Combine the cream, milk and egg in a small bowl and then stir in the cheese.

20. 20

    Pour the egg and cheese mixture evenly over the pie filling.

21. 21

    Use the remaining pastry to form a lid on top of the pie. Trim the edges of the pastry and use a fork to seal the edges. Prick holes on top of the pie to allow the steam to escape as it cooks. Brush the top of the pastry with lightly beaten egg.

22. 22

    Bake in a preheated oven (190C / 375F) for 25 to 30 minutes until the pastry is cooked and golden.

23. 23

    Serve the pie hot, with your choice of freshly steamed vegetables. You may also like to serve it with your favourite gravy.