Hairy Bikers Tangle Pie​ Recipe

This creamy Hairy Bikers Tangle Pie is made with savory sausage meat, soft leeks, sweet apples, crème fraîche, and a crispy filo pastry topping. This recipe creates a rich and comforting filling under a wonderfully crunchy, golden-brown tangle of pastry. It’s the ultimate comfort food pie, perfect for a chilly autumn evening or a satisfying family dinner, and serves 4-6 people.

Hairy Bikers Tangle Pie Ingredients

For the Filling:

• 8 high-quality pork sausages (about 450g / 1 lb)
• 1 tablespoon olive oil
• 2 large leeks, washed and sliced
• 1 eating apple (like Gala or Braeburn), peeled, cored, and diced
• 2 cloves garlic, crushed
• 1 tablespoon wholegrain mustard
• 150ml (2/3 cup) chicken stock
• 150ml (2/3 cup) crème fraîche
• Salt and freshly ground black pepper

For the Topping:

• 6 sheets of filo pastry
• 50g (3.5 tbsp) unsalted butter, melted

How To Make Hairy Bikers Tangle Pie

1. Cook the sausage meat: Squeeze the sausage meat out of the skins directly into a large, oven-safe frying pan or skillet over medium-high heat. Add the olive oil and cook the meat for 5-7 minutes, using a wooden spoon to break it up, until browned all over.
2. Soften the vegetables and apple: Add the sliced leeks and diced apple to the pan with the sausage meat. Cook for 5-8 minutes, stirring occasionally, until the leeks have softened and the apple is tender. Add the crushed garlic and cook for one more minute until fragrant.
3. Create the creamy sauce: Stir the wholegrain mustard into the mixture. Pour in the chicken stock, bring to a simmer, and let it bubble for about 5 minutes to reduce slightly and thicken the sauce.
4. Finish the filling: Remove the pan from the heat and allow it to cool for a few minutes. Stir in the crème fraîche until well combined. Season generously with salt and pepper. If your pan isn’t oven-safe, transfer the filling to a 2-litre (8-cup) pie dish.
5. Prepare the topping: Preheat your oven to 400°F (200°C). Lay one sheet of filo pastry on a clean surface and brush it lightly with melted butter. Loosely scrunch or “tangle” the sheet and place it on top of the filling.
6. Assemble the pie: Repeat the process with the remaining filo sheets, brushing each one with butter and arranging the scrunched-up pieces over the filling until it is completely covered.
7. Bake the pie: Brush any remaining melted butter over the top of the filo. Place the pie in the preheated oven and bake for 20-25 minutes, or until the filling is bubbling and the filo pastry is crisp, tangled, and golden brown.

Recipe Tips

• Use Good Quality Sausages: The sausage is the star of the filling, so using a high-quality, well-seasoned pork sausage with a high meat content will make a huge difference to the final flavor.
• Handle Filo Pastry with Care: Filo pastry dries out and becomes brittle very quickly. While you are working with one sheet, keep the others covered with a clean, slightly damp tea towel to prevent them from cracking.
• Don’t Split the Crème Fraîche: To ensure a smooth, creamy sauce, take the pan off the heat before stirring in the crème fraîche. Adding it to a boiling liquid can cause it to split or curdle.
• The Apple Adds Balance: Don’t be tempted to skip the apple! Its subtle sweetness cuts through the richness of the sausage and the creaminess of the sauce, creating a perfectly balanced and delicious filling.

What To Serve Tangle Pie

This hearty tangle pie is a wonderful meal on its own, but it pairs beautifully with simple side dishes. Serve it with a portion of creamy mashed potatoes to soak up the delicious sauce. For a green element, steamed vegetables like tenderstem broccoli, green beans, or garden peas are an excellent choice. A simple green salad with a sharp vinaigrette would also work well to contrast the pie’s richness.

How To Store Tangle Pie Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in an oven preheated to 350°F (180°C) for 10-15 minutes. This will help to re-crisp the filo, though it won’t be quite as crunchy as when first baked.
• Freeze: Freezing the baked pie is not recommended, as the filo pastry topping will become soggy upon thawing. However, you can make the filling in advance and freeze it on its own for up to 3 months. Thaw it completely before topping with fresh filo and baking as directed.

Hairy Bikers Tangle Pie Nutrition Facts

• Calories: 620 kcal
• Total Fat: 42g
• Saturated Fat: 20g
• Cholesterol: 110mg
• Sodium: 1150mg
• Total Carbohydrate: 35g
• Dietary Fiber: 4g
• Sugars: 12g
• Protein: 24g

Frequently Asked Questions

• Can I use chicken instead of sausage? Yes, this pie is also delicious with chicken. Use about 400g of cooked, shredded chicken (leftover roast chicken is perfect). Skip the browning step and simply add the cooked chicken to the softened leeks and apple before you create the sauce.
• Can I assemble the pie in advance? You can make the filling up to a day in advance and store it in the refrigerator. For the best, crispiest result, you should assemble the pie with the filo pastry topping just before you plan to bake it.
• My filo pastry is burning but the filling isn’t hot. What went wrong? This can happen if the pie is placed too high in the oven or if your oven runs hot. If you notice the top browning too quickly, loosely cover the pie with a piece of aluminum foil for the remainder of the baking time.
• What’s the best type of apple to use? A firm eating apple works best as it holds its shape during cooking. Varieties like Gala, Braeburn, or Honeycrisp are great choices. For a slightly tarter flavor, you could use a Granny Smith apple.

Try More Recipes:

• Hairy Bikers Spicy Pork​ Recipe
• Hairy Bikers Slow Roast Leg Of Lamb​
• Hairy Bikers Singapore Noodles​ Recipe

Hairy Bikers Tangle Pie​ Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dinner Main

Difficulty:BeginnerPrep time: 20 minutesCook time: 35 minutesRest time: minutesTotal time: 55 minutesCooking Temp: CServings:6 servingsEstimated Cost: $Calories:620 kcal Best Season:Summer

Description

The Hairy Bikers Tangle Pie is the ultimate comfort food, featuring a creamy and savory filling of sausage, leek, and apple. This rich mixture is topped with scrunched-up, buttered filo pastry that bakes into a beautifully crisp, golden, and tangled crust. It’s a hearty and satisfying meal perfect for any family dinner.

Ingredients

For the Filling:

• 8 pork sausages (about 450g)
  
• 1 tbsp olive oil
  
• 2 large leeks, sliced
  
• 1 eating apple, diced
  
• 2 cloves garlic, crushed
  
• 1 tbsp wholegrain mustard
  
• 150ml chicken stock
  
• 150ml crème fraîche

For the Topping:

• 6 sheets of filo pastry
  
• 50g unsalted butter, melted

Instructions

1. Cook sausage: Squeeze sausage meat from skins into a hot pan and brown it, breaking it up.
   
2. Sauté aromatics: Add leeks and apple and cook until soft. Stir in garlic and cook for 1 minute.
   
3. Make the sauce: Stir in mustard, then add chicken stock and simmer for 5 minutes. Remove from heat and stir in crème fraîche. Season and transfer to a pie dish.
   
4. Assemble the topping: Preheat oven to 400°F (200°C). Brush a sheet of filo with melted butter, scrunch it up, and place it on the filling.
   
5. Bake: Repeat with all filo sheets to cover the pie. Brush the top with remaining butter. Bake for 20-25 minutes until the topping is golden and crisp and the filling is bubbling.