Sausage & Leek Pie
Sausage & Leek Pie
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This pie is delicious hot or cold and marries the lovely combination of sausages with leeks. It is great as a warming winter dish or as a relatively light lunch!
- 300g leeks (2)
- 15g unsalted butter
- 5g parsely
- 1 clove of garlic, peeled
- Small bunch of thyme
- 130g cream cheese
- 450g pork mince
- ¼ teaspoon nutmeg
- A little milk or beaten egg
- For the shortcrust pastry:
- 400g plain flour
- 200g unsalted butter
- 4 tablespoons water
Preparation Time: 40 minutes
Cooking Time: 50 minutes (and 10 minutes for the leeks)
- Make the shortcrust pastry.
- Grease a pie dish with a little cooking oil and then cut about a third off the dough and set this aside for later (it will go on to become the pie lid).
- Roll out the remaining dough to a thickness of about ½cm and line the pie dish with it. Then trim off the sides and add the trimmings to the smaller piece of dough.
- Place the lined pie dish into the fridge. Wrap the other piece of pastry in cling-film/plastic-wrap and put that into the fridge too.
- Finely cut the leeks.
- Put the butter into a saucepan with a lid over a gentle heat. When the butter has melted, put in the leeks and cook them for about 10 minutes, they should become soft with no browning. When they are ready, set them to one side to cool slightly.
- Heat the oven to 180°c.
- Finely chop the garlic, thyme and parsley.
- In a large mixing bowl place the sausage meat, leeks, herbs, garlic, grated nutmeg and cream cheese.
- Mix the whole lot together so that everything is evenly distributed, remove the pie case from the fridge and pile the filling into it.
- Take the other piece of pastry out of the fridge and gently bash it with the rolling pin to get it slightly softened, then roll it out to a thickness of about ½cm.
- Brush either the milk or beaten egg around the edge of the pie in the dish, then place the pastry for the pie lid over the top and, using a sharp knife, cut around it to trim the edges. Then, using a fork, press around the lip of the pie to seal the edge. Use a pastry brush to brush the top of the pie with more of the milk or beaten egg and make a small hole with the end of a knife in the middle of the pie for steam release.
- Put the pie onto a baking tray and bake it for 50 minutes, until the middle of the pie is hot. To test this without a thermometer, insert a knife or skewer into the middle of the pie and hold it there for 15 seconds, then pull it out and briefly touch the end. Be careful because (hopefully) it will be very hot (and therefore cooked).
- Let the pie rest for 10 minutes before serving.
- Serve. We served it quite simply with sautéed cabbage and a good dab of Dijon mustard.
Can it be frozen? Yes, at stage 12. Defrost for 1 hour before cooking.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance or frozen at stage 12.
Will leftovers be nice? Yes, very nice, for up to 3 days. Do not refreeze leftovers if cooked from frozen.