Italian Sausage, Leek & Thyme Hand Pies

Method

1. Remove the skins from the mild Italian sausages and break into small pieces. Heat a large frypan over a medium heat, add the olive oil, cook the pieces of sausage until they start to brown.
2. Add the onions and garlic to the sausage meat, keep cooking until the onions and garlic are golden and well caramelised, add the leeks and thyme, cook for a further few minutes.
3. While the leek is cooking add the butter, stir through until melted then add the plain flour. Stir well and allow the flour to cook for a couple of minutes. Add the beef stock & mix through, cook until the mixture has thickened.
4. Allow to completely cool in the fridge before assembling the pies.
5. Preheat oven to 180℃
6. To make the pies, cut each piece of puff pastry in halves and then halves again, take one square and place approximately 3 tbls of the cold mixture in the centre of the square, lightly brush the edges with the beaten egg. Place a square of pastry on top, crimp the edges with a fork and cut a couple of small slits on top.
7. Brush the pies with beaten egg and sprinkle with a few fennel seeds.
8. Place on baking trays lined with baking paper. Cook in the oven for 25-30 minutes or until golden brown