Chicken Pot Pie with Easy Puff Pastry
A creamy chicken and vegetable pie topped with crisp puff pastry—comfort food that is easy enough for a weeknight.
Rustic Sausage & Potato Bake
This rustic sausage and potato bake is a simple one-tray dinner with crisp-edged potatoes and deeply savoury sausages.
A quick mustard and stock glaze keeps everything juicy and full of flavour, perfect for a family supper.
Method
15m50m1h 5m
- Heat the oven to 200°C (180°C fan). Put potatoes and red onions in a large roasting tin with olive oil, salt and pepper, then toss well.
- Roast for 20 minutes until the potatoes start to colour.
- Add the sausages and smashed garlic cloves, turning everything in the hot oil.
- Mix chicken stock, wholegrain mustard and thyme, then pour around the tray.
- Roast for 25–30 minutes more, turning once, until sausages are cooked through and the potatoes are golden.
- Taste the tray juices, adjust seasoning, and serve hot with steamed greens.
Ingredients
- 200 ml Chicken Stock
- 2 Red Onions cut into wedges
- 1 tbsp Fresh Thyme leaves picked
- 2 tbsp Olive Oil
- 8 Pork Sausages
- 1 tbsp Wholegrain Mustard
- 3 Garlic Cloves smashed
- 750 g Baby Potatoes halved
Notes
Parboil the potatoes for 6 minutes before roasting if you want an even softer centre.
Rest the tray for 5 minutes before serving so the juices settle.
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