Sausage & leek pie

Sausage & leek pie

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(17 ratings)

Prep: 35 mins Cook: 25 mins


Serves 4
A filling and flavoursome shortcrust pastry pie with pork and mustard that won't stretch the budget

Nutrition and extra info

Nutrition: per serving

  • kcal705
  • fat46g
  • saturates23g
  • carbs52g
  • sugars0g
  • fibre4g
  • protein24g
  • salt2.85g
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    For the pastry

    • 85g cold butter, chopped



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 175g plain flour

    For the filling

    • 450g good pork sausage
    • 2 large leek, sliced and washed



      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • 25g butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 25g plain flour
    • 300ml milk



      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 2 tsp grainy mustard



      A condiment made by mixing the ground seeds of the mustard plant with a combination of…

    • large handful of chopped parsley



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


    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.

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    Comments (9)

    alicer90's picture

    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

    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

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

    thecherub's picture

    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

    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

    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

    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

    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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