Sausage & leek pie

Latest comments and suggestions

• klrobertson

  10 March 2008

  klrobertson rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chookie

  14 May 2008

  Chookie rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gem

  08 February 2009

  Gem rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tracey

  16 March 2009

  Tracey rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anna Ayling

  16 March 2009

  Anna Ayling rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lurvlyloz

  05 April 2011

  lurvlyloz rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• The Cherub

  31 May 2011

  The Cherub rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• autumnplums

  22 January 2012

  autumnplums rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bekz

  31 January 2012

  Bekz commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1068/

http://www.bbcgoodfood.com/recipes/1068/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 35 mins

Cook 25 mins

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

Per serving

705 kcalories, protein 24g, carbohydrate 52g, fat 46 g, saturated fat 23g, fibre 4g, salt 2.85 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.