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This hearty pie hides all your favourite Christmas flavours under a buttery shortcrust pastry. Pigs in blankets, leeks and sprouts join a creamy sauce for a warming winter meal. Serve with red cabbage and apple to complete the festive feast for two. See method
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Preheat the oven to gas 4, 180°C, fan 160°C. Take the pastry out of the fridge.
In a large saucepan, heat the oil and fry the pigs in blankets for 2-3 minutes until browned. Scoop out of the pan and tip into a 21cm enamel pie dish.
Add the leek and sprouts to the pan with the thyme and chopped sage and fry for 3 mins or until beginning to colour. Remove the thyme sprigs and add to the pie dish with the pigs in blankets.
Melt the butter in the pan, add the flour and cook, stirring, for 1-2 mins until a dark golden-brown colour.
Add the stock to the pan, a little at a time, stirring until smooth and combined. Add the cream and mustard, season and bring to a simmer. Cook for 2-3 mins until thickened.
Pour the sauce over the veg and pigs in blankets. Brush the edge of the tin with beaten egg, unroll the pastry and lay it over the dish. Use a sharp knife to trim around the dish, removing excess pastry. Use your fingers to crimp around the edge of the dish to seal. Use the excess pastry to decorate with if you’d like. Brush all over with the beaten egg.
Bake for 20-25 mins until the pastry is a dark golden-brown colour. Meanwhile, heat the red cabbage and apple according to pack instructions and serve alongside the pie.
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