Simon Gault's Pork Sausage and Sweetcorn Pie

Ingredients

• 1x pre-made pastry sheet, defrosted
• 250g cooked 100% NZ __pork sausages, roughly chopped
• 1/4 cup finely chopped onion
• 1x minced clove garlic
• 1 cup canned corn
• 1 cup grated cheddar cheese
• 4x eggs, slightly beaten
• 1 cup cream
• 1/4 tsp salt
• 1 tbsp pine nuts
• 12x semi-dried tomatoes

Method

Step 1

Preparing the pastry

• Place a large ramekin or oven-proof bowl upside down on a baking tray and spray the bottom and sides with oil.
• Lay the sheet of pastry over the bowl then place into oven at 185°C for 15 minutes.
• Take your now golden-brown pastry case from the oven and set aside. Leave the oven on for the next step.

Step 2

Making the filling

• Into a mixing bowl, add everything except the pine nuts and semi-dried tomatoes, then mix well.
• Using a ladle, pour the mixture into the prepared pastry case, making sure that it doesn't overflow.
• Sprinkle the semidried tomatoes on top along with the pine nuts.
• Bake in a pre-heated oven at 185°C for 40 minutes. Remove from the oven and set aside for 5 minutes.

Step 3

Plating up

• Serve on a plate and garnish with pea tendrils, serve with your favourite chutney or sauce.

Note: This recipe can be adapted to make small tart quiches for appetizers.