Sausage & leek pie

Sausage & leek pie

  • 1
  • 2
  • 3
  • 4
  • 5
(24 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
Save to My Good Food
Please sign in or register to save recipes.


    For the pastry

    • 85g cold butter, chopped



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 175g plain flour

    For the filling

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



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

    • 25g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 25g plain flour
    • 300ml milk



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

    • 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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    10th Mar, 2013
    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.
    12th Oct, 2012
    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.
    31st Jan, 2012
    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.
    22nd Jan, 2012
    gorgeous pie! i loved it. will warn that it was very filling though, so you don't need too many sides!
    thecherub's picture
    31st May, 2011
    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.
    5th Apr, 2011
    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
    16th Mar, 2009
    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.
    16th Mar, 2009
    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!
    14th May, 2008
    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!
    1st Jun, 2020
    Can you freeze this? I’ll be using shop bought SC pastry.
    lulu_grimes's picture
    7th Jun, 2020
    Hello, Yes you could freeze this, it wouldn't be quite as good as eating it freshly made. Lulu
    sharon robinson
    17th May, 2018
    do i blind bake the pastry first
    goodfoodteam's picture
    21st May, 2018
    Thanks for your question. No you do not need to blind bake the pastry. We will always include this information in our recipes when it's required.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?