Sausage & leek pie

Sausage & leek pie

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(17 ratings)

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Cooking time

Prep: 35 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

A filling and flavoursome shortcrust pastry pie with pork and mustard that won't stretch the budget

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
705
protein
24g
carbs
52g
fat
46g
saturates
23g
fibre
4g
sugar
0g
salt
2.85g

Ingredients

For the pastry

  • 85g cold butter, chopped
  • 175g plain flour

For the filling

  • 450g good pork sausages
  • 2 large leeks, sliced and washed
  • 25g butter
  • 25g plain flour
  • 300ml milk
  • 2 tsp grainy mustard
  • large handful of chopped parsley

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Method

  1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Whizz butter and flour in a food processor. Add 2 tbsp water and pulse to a ball.Wrap the dough in cling film and chill.
  2. Heat the grill to high, brown the sausages for 5 minutes. Fry the leeks in the butter for 2- 3 minutes. Sprinkle in flour and cook, stirring, for 2 minutes. Take off heat and stir in the milk. Season, add the mustard and bring to the boil, stirring.
  3. Cut each sausage in five at an angle and pile into a 1.2 litre dish. Stir the parsley into the leek sauce and pour over.
  4. Roll out the pastry and cut out a shape 2.5cm larger than the dish.Re-roll trimmings to make a 2.5cm strip. Brush the rim of the dish with water and lay the strip on top. Lift the rest on top, press to seal and crimp edges. Bake for 25 minutes.

Recipe from Good Food magazine, November 2003

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Comments

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alicer90's picture
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Made this with puff pastry and used spring onions instead of leeks. Added chorizo and mushrooms to the filling. It was DELICIOUS! Would definitely recommend adding the chorizo for extra flavour.

saschlet's picture
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Yum. Easy and pretty quick. Used ready rolled low fat puff pastry and sliced and cooked the sausages with the leeks to avoid extra washing up and cleaning the grill. Also used wholemeal flour.

bekadelemaria's picture

Lovely, made it last night and it all went. As suggested above brushed the pastry with milk, my husband couldn't believe that I'd actually made the pastry.

honeypossums's picture
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gorgeous pie! i loved it.
will warn that it was very filling though, so you don't need too many sides!

thecherub's picture
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My other half LOVED this. I wil definately make this again. I did 2 individual pies and forgot to put the parsely in but it tasted fine. I also added some creme fraiche in to the pie filling just before putting the pastry on as I was worried it would be too dry. It came out lovely. Oh and I brushed the pastry with milk as suggested too.

lurvlyloz's picture
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made this tonight added onions & mushrooms as i had them in the fridge. also only had djion mustard but was a beautiful pie. will def make again

annaayling's picture
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I used /trex in the pastry rather than butter, just because I had some in the fridge - not sure which is best.

The pie was a big hit with my hubby - a yummy winter warmer.

kiwi_chef's picture
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My very first attempt at a pie - was hard work but very tasty.
I'd brush the pastry top with milk or something to make it bake better (mine was quite dry) but I'd definitely try this again.

A good way to use sausages!

karenshepard's picture
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excellent, I made this with left over roast pork and used a savory short pastry, it was delicious. I didn't dare tell my dinner party how easy it was!

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