For this you will need to first make the pastry, click on the menu button above for the recipe.
Butter for greasing and frying
1 leek, finely chopped
pinch of dried rosemary
600g pork sausage meat
2 large eggs, beaten
80g cranberries (if you are using frozen cranberries defrost them first)
60g brie, diced
Grease a 10 inch ovenproof dish and line with pastry.
Pre-cook the pastry case for 10 minutes. Gas 4/ 350f/ 180c.
Fry the leek and rosemary in butter until lightly browned. Set aside.
Fry the sausage meat and then add the leek and rosemary along with 1/2 tsp of sea salt and mix together well.
Remove from the heat and mix in 2 large beaten eggs.
Transfer from the pan to the pastry case.
Dot the cranberries and brie pieces over the top of the pie.
Bake for 20 to 25 minutes at gas 4/ 350f/ 180c
Store covered in the fridge for up to 3 days. Can also be frozen.
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