Sausage, apple & leek pie

Sausage, apple & leek pie

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 6

Quicker to make than a traditional pie, and easy on the purse too

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
567
protein
16g
carbs
42g
fat
38g
saturates
13g
fibre
3g
sugar
6g
salt
2.24g

Ingredients

  • 8 pork sausages
  • 3 leeks, sliced
  • 1 apple, peeled and sliced
  • 1 tbsp plain flour
  • 1 tbsp grainy mustard
  • 200ml stock
  • 375g pack ready-rolled shortcrust pastry
  • 1 egg, beaten

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Method

  1. Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
  2. Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.

Recipe from Good Food magazine, January 2011

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Comments

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nynaeve2k's picture

This is such a tasty pie - I really enjoyed it after my partner & his son made it for me (which means it's also straight forward to do - no offence to them!). Definitely a repeat visitor to our table & could easily be varied up with different toppings.

fizzh89's picture
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Made this for dinner today, it was really tasty, but if I do it again, I would be careful not to boil the sauce for too long. It was a little on the sticky side rather than a thick gravy, so tasted a bit dry. That said, it was a lovely combination of flavours, especially with the sausages having leeks in too!

ruby4342's picture
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Ive changed the leeks to carrots and added 300ml of water for more of a sauce, smells amazing, cant wait to eat it! Very easy to make!

alladell's picture

Good gardener’s pie. Used a sharp cooking apple, annually supplied from a neighbour’s trees and thickened the home made stock with black pudding. Made my own shortcrust.

kevin_b's picture

The picture looks pretty bad. I'm presuming the sauce will be thicker, going to try this week and find out.

nynaeve2k's picture

Agreed - the picture doesn't do it justice at all! I hope you enjoyed!

izzybroo's picture
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Made this pie for Sunday lunch and served with a mash of white potato, swede and carrot – it was delicious and the apple added such a good sweetness. Highly recommended!

classyladykent's picture
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Have made this a few times now... a winner everytime

philipbarrett226's picture
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Very good. I used suet pastry.

parker-chops's picture

What kind of stock did people use?

nynaeve2k's picture

Chicken stock - generally a good choice to go with pork.

masterfox_86's picture
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I'm not a big fan of sausages but I loved this! As did my family. Really easy and not expensive too.

Frantic Flapjack's picture
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Looked much better than the picture! Served with the roast sweet potato & garlic mash on this site.

wondermum's picture
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This was really tasty, none of and again. my tribe are big pastry lovers so I topped it with cheesy mashed potato and it went down a treat, so will be making it again

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