It’s British Pie Week!
I love a nice comforting pie, especially when its cold. but I don’t tend to associate pies with being healthy or low in calories. I managed to make this pie for under 500 calories per portion which I thought was quite impressive as there is absolutely no compromise on taste.
As well as being low in calories, it was also quite quick and very simple. Some pies I’ve made before take a while to prep before all of the ingredients can actually get topped with pastry and put in the oven This pie has a couple of easy steps before you can put it in the oven and forget about it. To make it quicker I used a pack of ready made shortcrust pastry because I had some in the freezer. You can use the ready-rolled pastry to make it even quicker but if I had done this I would have used more pastry as it is quite thick when it is ready-rolled thick which would have meant more calories. As I was conscious of the calories, I used just enough pastry to cover my dish which meant as it cooked, the pastry shrunk slightly. This left it with a rustic look when it came out of the oven which I didn’t mind because it looked homemade. Feel free to use as much pastry as you like.
Another reason I like this recipe is that you don’t need any additional fat. By frying the sausages in the pan first, they create the fat needed to soften the leeks. It also doesn’t need any any dairy like creme fraiche to create the sauce which again cuts down on the calories and fat.
The below recipe makes enough for two portions.
4 pork sausages
1 tbsp plain flour
1 tbsp wholegrain mustard
200ml vegetable stock
100g shortcrust pastry
1 egg, beaten
Salt & Pepper
- Heat the oven to 200ºC/180ºC fan. Fry the sausages in a non stick pan on a medium heat until browned all over and then remove from the pan
- If your sausages have left more than a tablespoon or so of fat, pour this off so roughly one tablespoon remains. Add the leeks and allow them to soften gently for roughly 10 minutes. As your leeks are softening peel and slice the apple and then add to the pan and cook for another minute
- Stir in the flour and mustard. Pour in the stock and let it bubble for 2 minutes
- Slice the sausages into chunks and return them to the pan and stir. Don’t worry if they are still a little pink in the middle, they will finish off cooking in the oven
- Tip everything into a large ovenproof dish and then top with the pastry. I make the pastry larger than the dish and then cut off the excess. Brush with the beaten egg and bake for 25 minutes until golden brown
Like I said before, the pie isn’t the prettiest because I was trying to use the smallest amount of pastry as I could. If you use more pastry, it will look a bit more uniform.
The whole plate I made including the sides came to less than 800 calories, and that is definitely not a small plate! This pie is delicious and it doesn’t compromise on flavour at all.
The original recipe can be found at http://www.bbcgoodfood.com/recipes/1039643/sausage-apple-and-leek-pie