Sausage & leek pie

Sausage & leek pie

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 25 mins

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.

PER SERVING

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

Recipe from Good Food magazine, November 2003.

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Latest comments and suggestions

  • Binder photo klrobertson

    10 March 2008

    klrobertson rated this recipe

    4 stars

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  • Binder photo Chookie

    14 May 2008

    Chookie rated and commented on this recipe

    5 stars

    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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  • Binder photo Gem

    08 February 2009

    Gem rated this recipe

    5 stars

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  • Binder photo Tracey

    16 March 2009

    Tracey rated and commented on this recipe

    4 stars

    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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  • Binder photo Anna Ayling

    16 March 2009

    Anna Ayling rated and commented on this recipe

    5 stars

    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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  • Binder photo lurvlyloz

    05 April 2011

    lurvlyloz rated and commented on this recipe

    5 stars

    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

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  • Binder photo The Cherub

    31 May 2011

    The Cherub rated and commented on this recipe

    4 stars

    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.

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  • Binder photo cinnamon

    22 January 2012

    cinnamon rated and commented on this recipe

    4 stars

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

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  • Binder photo 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.

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  • Binder photo saschlet

    12 October 2012

    saschlet rated and commented on this recipe

    5 stars

    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.

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  • Binder photo alicer90

    10 March 2013

    alicer90 rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

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
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PER SERVING

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

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