Now I know its autumn!!

30th September, Midnight and someone somewhere pressed the bottom to switch off summer and start autumn time...sounds mad but that's how season changes seam to happen here in the UK literally over-night.
With the season come all those lovely smells and colours and the craving for something a bit more fulfilling, a bit more cosy and warm. Friday when doing my grocery shopping, now online to save us all loads of time, I realized I fancied a nice pie. Not something filled with gravy or corn flour but a nice short crust filled with nice savoury flavours and textures.
I've ordered some Just Roll short pastry and some good quality pork sausages and decided to play with my ingredients today.

Triple Pork Pie

1 Just Roll short crust pastry (370g)

2 good quality (at least 80% meat) pork sausages

1 rash of lean bacon

1/2 cup of chorizo (cut in small cubs)

Half a large onion, finely chopped

1/4 of a yellow and a orange pepper, chopped into cubs

3 medium tomatoes, seeded and chopped into cubs

1 tbsp of mascarpone

1 tbsp light cream cheese

Paprika, nutmeg, Oregano, ground garlic, ground parmesan cheese and spring

onions for seasoning.

Pre heat the oven on 200 degrees (my oven is a fan assisted one) open your pastry on a baking dish (I’ve used a round ceramic one with about 20cm diameter), pierce the dough with a fork and pre bake it for about 15 minutes.
On a large frying pan fry the onion, bacon and chorizo together (no oil needed as the meat will do the job). Pierce the skin of the sausage and peal it off then cut the meat into small cubs, just as you cut gnocchi. Once the onions are softened add the sausage cubs and fry for a couple of minutes. Add the peppers and tomatoes, season with paprika and nutmeg and let it to simmer for 5 to 10 minutes. The tomato will provide moist enough but keep an eye for it not to burn. Take it off the heat and add mascarpone and cream cheese mix until it melts and the sauce will become creamy. Pour the filling into the half baked pastry and sprinkle garlic, oregano and spring onion to season. In Brazil we have these lovely potato sticks kind of crisps and they are lovely with creamy dishes. I've added some extra cream cheese on the top of the filling, with a tea spoon and covered it with a hand full of those Brazilian crisps - as my ginger boys calls them - sprinkle some parmesan cheese and take it to the oven again for about 10 minutes, only this time bring the temperature down to about 180 degrees.

It could easily serve 4 people with a nice salad or roast veggies on the side! I had mine with spinach as the weekend was a bit naughty!!!