THE UPPER CRUST

“This is definitely going to be on my Mother’s Day table – it’s really easy”
– Abigail Donnelly

“A pie can be anything you want it to be: breakfast, lunch or dinner”
–Abigail Donnelly

CRUMPLED PHYLLO PORK-AND-TOMATO PIE

“Don’t expect any leftovers with this recipe!”

Serves 4

EASY

GREAT VALUE

Preparation: 15 minutes

Cooking: 40 minutes

olive oil 3 T, plus extra for brushing
leeks 2, finely chopped
garlic 4 cloves, finely chopped
thyme 1½ t
lemon ½, zested
smoked chilli flakes 1 t
rosemary 1 sprig
pork sausages 8
tomato passata 1½ cups
sea salt and freshly ground pepper, to taste
phyllo pastry 8 sheets, thawed

Preheat the oven to 180°C. Heat the oil in an ovenproof frying pan. Gently fry the leeks until soft, then add the garlic, thyme, lemon zest, chilli flakes and rosemary and cook for 1 minute. Remove the sausage meat from the casings. Break the meat into pieces and add to the leeks. Gently fry until golden brown. Add the passata and simmer for 10 minutes. Season to taste and remove the mixture from the pan. Layer 6 sheets of phyllo pastry in the pan, then spoon in the sausage mixture. Crumple up the remaining pastry