Sausage & Onion Filo Pan Pie –

Ingredients

• 1 tbsp olive oil
• 12 chipolate sausages
• 2 onions, peeled and sliced
• 100ml red wine
• 500ml chicken or beef stock
• 2-3 tsp gravy granules
• 120g sugarsnap peas
• 6-8 sheets filo pastry
• 50g melted butter
• Salt and pepper
• 3.5fl. oz red wine
• 17.5fl. oz chicken or beef stock
• 4.2oz sugarsnap peas
• 1.75oz melted butter
• Step 1 Preheat oven to 200C
• Step 3 Add the onions to the Sauté Pan, along with a pinch of salt and cook for around 5 minutes, until softened
• Step 4 Pour in the red wine and allow to bubble away and reduce down by half. Pour in the stock, cover with a lid and bring to the boil
• Step 5 Stir in 2-3 teaspoons of gravy granules and allow to thicken for a couple of minutes. Return the sausages back to the pan and tip in the sugarsnap peas. Season with salt and pepper
• Step 7 Cook in the oven for 15-20 minutes, until the pastry is golden brown and crisp and the mixture bubbling. Serve