Sausage & Leek Pie

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

• Cooking Time Prep 35 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  705

• Protein

  24g

• Carbs

  52g

• Fat

  46g

• Saturates

  23g

• Fibre

  4g

• Sugar

  0g

• Salt

  2.85g

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

Directions

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.

Categories: All Christmas