Makes 4 mini pies
These individual pies are made with HECK! Chicken Italia Chipolatas, sweetcorn and leek in a creamy, cheesy sauce, topped with a carrot and potato mash and baked until golden. Perfect for little appetites, and even better, you can prep them ahead and freeze a batch for those busy nights when you need dinner sorted quickly.
What You'll Need:
- 1 tablespoon sunflower oil
- 1 pack HECK! Chicken Italia Chipolatas
- 40g butter
- 1 leek, finely sliced
- 40g plain flour
- 450mls milk
- 50g strong cheddar, grated
- 50g sweetcorn
- 600g white potatoes, peeled and diced
- 150g carrot, peeled and sliced
- Knob of butter
-
50g strong cheddar, grated
Method:
1. Preheat the oven to 180° fan.
2. Heat the oil in a skillet pan. Add the sausages and fry until golden brown. Set aside on a plate to cool, then slice into small pieces.
3. Melt the butter in the pan. Add the leek and fry until soft. Sprinkle in the flour, then slowly blend in the milk over the heat to make a thick white sauce. Add the cheese, sweetcorn and sliced sausages.
4. Cook the potatoes in boiling water for 15 minutes until soft, then drain and mash. Put the carrots into a small pan of boiling water and boil for 10 minutes, drain and puree using a stick blender. Mix the mashed potatoes, carrot puree and butter together until smooth.
5. Spoon the sausage mixture into 4 ramekins. Spread the potato mixture on top and sprinkle with the cheese.
6. Bake in the oven for 15-20 minutes until bubbling around the edges and lightly golden on top.