Sausage, leek & apple tart

Sausage, leek & apple tart

Serve slices with a crisp leaf salad (something like red chicory would work well), and perhaps a little more of the chutney on the side.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

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  • 320g shortcrust pastry sheet
  • 15g unsalted butter
  • 1 large leek, thinly sliced
  • 1 small Bramley apple, about 225g, peeled, cored and diced
  • 450g British pork sausagemeat with black pepper and nutmeg
  • 3 tbsp rhubarb, apple & ginger chutney
  • 1 tsp nigella seeds


  1. Preheat the oven to 200ºC, gas mark 6. Unroll the pastry and use it to line a 20x30cm loose-bottomed tart tin (or see tip). Prick the base with a fork, line it with baking parchment and baking beans and blind bake for 5 minutes. Remove the paper and beans and return to the oven for 5 minutes more, until the pastry is set.

  2. Meanwhile, melt the butter in a large frying pan. Cook the leeks for 3 minutes, then add the apple and cook for 3 minutes more, until the leeks have softened.

  3. Mix the sausagemeat and chutney together, then stir in the leeks and apples until well mixed.

  4. Spoon into the pastry, then spread out evenly using the back of a fork. Sprinkle over the nigella seeds and bake for 20-25 minutes until browned and the sausagemeat is cooked through with no pink meat and juices that run clear. Leave to cool for a few minutes, then slice and serve.

Cook’s tip

If you don’t have a tart tin this size, use a similar-sized baking tray with a lip instead.


Typical values per serving when made using specific products in recipe


3,093kJ/ 742kcals



Saturated Fat












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