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Sausage & leek pie

Sausage & leek pie

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A star rating of 4.6 out of 5.24 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal705
fat46g
saturates23g
carbs52g
sugars0g
fibre4g
protein24g
salt2.85g
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Ingredients

For the pastry

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

For the filling

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2003

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Overall rating

A star rating of 4.6 out of 5.24 ratings
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