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Monday, October 31, 2016

Simon Gault's Pork Sausage and Sweetcorn Pie

Ingredients

  • 1x pre-made pastry sheet, defrosted
  • 250g cooked 100% NZ __pork sausages, roughly chopped
  • 1/4 cup finely chopped onion
  • 1x minced clove garlic
  • 1 cup canned corn
  • 1 cup grated cheddar cheese
  • 4x eggs, slightly beaten
  • 1 cup cream
  • 1/4 tsp salt
  • 1 tbsp pine nuts
  • 12x semi-dried tomatoes

Method

Step 1

Preparing the pastry

  • Place a large ramekin or oven-proof bowl upside down on a baking tray and spray the bottom and sides with oil.
  • Lay the sheet of pastry over the bowl then place into oven at 185°C for 15 minutes.
  • Take your now golden-brown pastry case from the oven and set aside. Leave the oven on for the next step.

Step 2

Making the filling

  • Into a mixing bowl, add everything except the pine nuts and semi-dried tomatoes, then mix well.
  • Using a ladle, pour the mixture into the prepared pastry case, making sure that it doesn't overflow.
  • Sprinkle the semidried tomatoes on top along with the pine nuts.
  • Bake in a pre-heated oven at 185°C for 40 minutes. Remove from the oven and set aside for 5 minutes.

Step 3

Plating up

  • Serve on a plate and garnish with pea tendrils, serve with your favourite chutney or sauce.

Note: This recipe can be adapted to make small tart quiches for appetizers.

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