Name: Sausage & leek pie
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 85g cold butter chopped; 175g plain flour; 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

Home
Recipes
Sausage & leek pie

Sausage & leek pie

Good Food team

Save recipe

Serves 4

Easy

Prep: 35 mins

Cook: 25 mins

A star rating of 4.6 out of 5.27 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Berry semifreddo with warm chocolate sauce

A star rating of 4.4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal705
fat46g
saturates23g
carbs52g
sugars0g
fibre4g
protein24g
salt2.85g

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.

Recipe from Good Food magazine, November 2003

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.6 out of 5.27 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now