Pigs in Blankets Pie
A hearty festive pie using the best bit of Christmas cooking!
Ingredients
- 375 g pack ready-rolled puff pastry
- 1 tsp vegetable oil
- 1 packet of pigs in blankets
- 1 leek sliced
- 200 g sprouts halved
- 1 tsp thyme
- 2 tsp sage
- 15 g butter
- 1 tbsp plain flour
- 300 ml chicken stock
- 100 ml single cream
- 1 tsp mustard we used wholegrain
- 1 egg beaten, to glaze
Instructions
- 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 until browned. Then add to your pie dish.
- Add the leek and sprouts to the pan with the thyme and sage. Fry until the vegetables are beginning to colour.
- Melt the butter in the pan, add the flour and cook, stirring, for 1-2 mins.
- 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 cooking until thickened.
- Pour the sauce over the pigs in blankets.
- Unroll the pastry and lay it over the pie dish.
- Remove the excess pastry and crimp the edges to seal.
- Brush with beaten egg.
- Bake for 20-25 mins until the pastry is golden-brown colour.