Sausage Leek and Cheese Pie 😋

Sausage, leek and cheese pie is nothing short of a budget banquet! The sweetness of the leeks combines with the sausages and cheese to make a pie that is delicious served hot or cold. 

The secret of this pie is balance, where no one flavour or texture is allowed to dominate; so you cheese lovers will need to hold back and use a modest amount of cheese to let the other flavours have a chance. Trust me it works.

You simply must try this!

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Banbury Cakes

Banbury Cakes are a light puff pastry case filled with a mixture of assorted dried fruits and spices.

Recipe:

250 g dried fruit mix sultanas 45%, raisins 25%, currants 15%, candied orange & lemon peel 15%

500 g puff pastry all-butter

85 g unsalted butter

3 tbsp demerara sugar

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp lemon juice

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Easy Coq Au Vin

This is my take on the French Classic Coq Au Vin, with a few short cuts making it both quicker and easier to make, but still tastes delicious.

Recipe

600g Chicken Thighs

3 Tablespoons Oil

1 Medium Onion

180ml Red Wine

200ml Chicken Stock

2 Bay Leaves

3 Sprigs of Thyme

2 Cloves Garlic

90g Bacon

100g Mushrooms

Salt & Pepper

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If you would like to support my work, use either of these two links: 

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Mince and Onion Pocket Pies 😋 Ground Beef Pocket Pies

Mince and onion is a very popular meat pie filling in the UK, made even more popular by the Greggs chain of high street bakery cafes.

In this recipe I use store bought pre-made puff pastry for ease and convenience.

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How to Bake a Classic English Pork Pie

There are many regional versions of English pork pies and they come in several shapes and sizes. I love them all. My version is similar to the ones I grew up enjoying in my native Nottinghamshire.

Massive thanks to my dear friend Mr Paul for his generosity and kindness, his pork pie video is linked here: https://youtu.be/iEHiSM33DoI

Mr Paul has a wealth of knowledge on English butchery and baking, he has been a mentor and an inspiration to me over these last couple of years. 

Massive thanks also to my dear friend Bradley Bennett yet again for his generosity, kindness and support.

Mr. Paul's Prize winning Pork Pie Seasoning Recipe. 

These quantities will give you 100g of Seasoning.

Use 7g of seasoning to every 200g of Pork.

66 g Salt

30 g White Pepper

1 g Mustard Powder

1 g Cayenne Pepper

2 g Nutmeg

My affiliate link to the springform Panettone mould listing on Amazon UK: https://tinyurl.com/2wkksa4r