The Upper Crust

When it comes to the ultimate all-in-one meal, nothing beats a savoury pie. Whether it’s cauli-cheese encased in puff pastry, a smoky fish pie topped with mounds of mash, or an impressive beef Wellington for Sunday lunch, Abigail Donnelly’s next-level recipes are far from humble.

- 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

1 Preheat the oven to 180°C. Heat the oil in an ovenproof frying pan. 2 Gently fry the leeks until soft, then add the garlic, thyme, lemon zest, chilli flakes and rosemary and cook for 1 minute. 3 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. 4 Layer 6 sheets of phyllo pastry in the pan, then spoon in the sausage mixture. 5 Crumple up the remaining pastry and place on top. Brush with olive oil and bake for 20 minutes until golden brown and crispy. CARB-CONSCIOUS WINE: Woolworths Longmarket Pinotage 2018

LAMB CURRY PIE

“I love a good Durban curry, so this is the best of both worlds!”

Serves 4 EASY GREAT VALUE Preparation: 30 minutes Cooking: 1 hour 40 minutes