Ingredients

• 0.8kg Boerewors

• 3 leeks sliced

• 0.1kg Mushroom sliced

• 1 apple peeled and sliced

• 1 tbsp plain flour

• 1 tbsp grainy mustard

• 200ml Chicken stock

• 375g pack Puff Pastry

• 1 egg beaten

• Garlic clove Chopped

• Seasoning

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Method

1. Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 5 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard and Garlic. Pour over the stock and bubble for 2 mins to make a sauce.

2. Chop the sausages into chunks and stir into the pan with the mushrooms. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.