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    Sausage, apple and leek pies

    Caramelised apples, English cider, sweet leeks and herby bangers create pie heaven. Top individual pies with pastry for a dinner party or, if you’re feeding the family, make in a large dish and finish with cheesy mash. 

    • Preparation time: 45 minutes
    • Cooking time: 1 hours
    • Total time: 1 hour 45 minutes

    Serves: 6


    12 cumberland sausages
    1 tbsp unsalted butter
    2 large leeks, washed, trimmed and thickly sliced
    2 cox apples (or use jazz or braeburn later in the year), cored and roughly chopped
    3 tbsp plain flour, plus extra for dusting
    250ml fresh chicken stock
    250ml British cider
    2 tbsp wholegrain mustard
    2 x 250g Waitrose Cooks’ Ingredients frozen all-butter puff pastry, defrosted
    1 egg, lightly beaten, for glazing


    1. Preheat the oven to 200˚C, gas mark 6. Put the sausages in a roasting tin and bake for 30 minutes, until browned and cooked through; set aside to cool.

    2. Meanwhile, melt the butter in a large frying pan; fry the leeks for 8-10 minutes, until nearly soft. Add the apples, cook for 1 minute, then stir in the flour and cook for 1-2 minutes. Gradually stir in the stock, then the cider to make a thick sauce. Add the mustard, season, and bubble for 1 minute.

    3. Thickly slice the sausages and divide between 6 individual pie dishes (about 250-300ml in volume), then pour over the leek and apple sauce.

    4. On a lightly floured surface, roll out the puff pastry to about 0.3cm thick. Cut out 6 pieces of pastry just larger than the tops of your pie dishes. Lay over the top of the dishes, press the edges round the sides and trim the excess. Glaze the pastry with the egg and make a couple of slits in the top with a sharp knife. Bake for 20-25 minutes, until the pastry is risen and golden. Cool for 5 minutes before serving.

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    TRY THIS: To top with cheesy mash, bake 6-7 large baking potatoes for 1 hour, or until tender. Halve them and scoop the flesh into a bowl, then mash with 150g grated mature cheddar and 200ml whole milk; season. Use to top the pie, sprinkling with a little more cheese before baking. Keep the potato skins for lunch the next day: top with finely diced apple, sliced salad onions and leftover grated cheese, then drizzle with a little more oil and bake until crisp.

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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