Sausage & leek pie

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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.

Per serving

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

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• klrobertson

  10 March 2008

  klrobertson rated this recipe

  

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• 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!

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• Gem

  08 February 2009

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• 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!

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• 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.

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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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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

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