1 pack HECK Simply Chicken sausages
½ pack HECK Chorizo sausages
250g sliced leeks
40g plain flour
400ml warm chicken stock
100ml double cream
- Cook the leeks over a medium heat with a dash of oil until they have softened. Add the butter and melt completely then mix in the flour and cook for a couple of minutes stirring constantly. Gradually pour in the chicken stock and stir as the sauce thickens. Finally, add the double cream and remove the sauce from the heat.
- As the leeks are cooking, fry the sausages together until they’ve browned on the outside. Slice each of the chorizo sausages into 4 and pop into a shallow oven proof dish along with the chicken sausages. Pour over the leek sauce.
- Roll out the shortcrust pastry and place over the pie filling. You can have some fun with the spare bits of pastry and write a name or fashion a design, but otherwise just brush the top with a dash of milk and pop into a preheated oven at 180°C to cook for 25-30 minutes.