INGREDIENTS

• Plain Flour, for dusting
• ½ packet Simply Better Frozen All Butter Puff Pastry, thawed
• 1 packet Simply Better Irish Pork Black Pudding Sausages
• 1 Tbsp. Simply Better Irish Rapeseed Oil
• 1 Large Onion, thinly sliced
• 1 packet Simply Better Baby Carrots
• 1 carton Simply Better Poultry Gravy
• 4 Tbsp. Jersey Organic Milk, plus a little extra
• 1 Simply Better Corn Fed Free Range Egg
• Simply Better Oriel Sea Salt and Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Roll out the pastry to a lightly floured board to a 25cm circle, trimming down the edges as necessary. Place on a plate to chill until needed.
2. Split the sausages from their casings and break each one into two, then roll into a ball. Heat a skillet pan over a high heat. Add the oil and quickly saute the sausage balls until golden brown but not cooked through. Using a tongs, transfer to a plate. Add the onion to the pan and saute for 10-15 minutes until golden brown and crispy around the edges.
3. Meanwhile, trim the tops off the carrots, cutting any large ones in half again and then add to the pan and saute for a minute or so, then season with salt and pepper. Pour in the gravy and stir in the milk, then cover with a lid and reduce the heat to medium and simmer for 5 minutes until the carrots are almost tender then fold back in the sausage balls.
4. Cover the pie filling with the chilled pastry lid, tucking down the edges. Prick lightly with a fork and bake for 30 minutes until the pastry is well risen and golden. Serve straight to the table.

Top Tip: this pie can be made ready to pop into the oven at a later stage and will keep happily in the fridge for up to 2 days covered with clingfilm.