Best Sausage Leek Pie Recipes

SAUSAGE & LEEK MASH PIE

Steps:

• Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.
• Heat 1 tbsp oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the gravy and 100-200ml water (depending on how thick you like your gravy), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat.
• Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting.
• Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.

SAUSAGE & LEEK PIE

Steps:

• 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.
• 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.
• 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.
• 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.

CHICKEN, SAUSAGE, AND LEEK PIE

Steps:

• Add 2 T olive oil to pan over medium heat, add leeks and cook 10 minutes. Add chicken and sausage and cook until lightly browned and remove from the pan. Add 3 T butter and 2 T olive oil and flour, cook 1 minute, then add broth, milk, parsley, chives, tarragon and salt & pepper to taste. Set aside 3/4 c sauce. Add back in the chicken mixture to remaining sauce and turn off.
• Roll out 2/3 of the pastry crust into a pie pan. Spoon in mixture. Roll out remaining crust and cut into strips and place over pie.
• Bake at 425 for 20-25 minutes and serve with remaining sauce.

SAUSAGE, APPLE & LEEK PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
• Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.

MUSHROOM, LEEK, AND SAUSAGE POT PIE

Steps:

• Roll out each puff pastry sheet to an even thickness. Cut two 8-inch rounds from each sheet using a sharp knife.
• Line bottom and sides of two 8-inch pie tins with pastry rounds. Reserve 2 pastry rounds for tops of pies. Place pie tins and tops on a baking sheet; transfer to the refrigerator.
• Cook and stir sausage in a skillet over medium heat until browned, about 5 minutes. Drain excess grease. Add butter, carrots, leek, and garlic; cook and stir until leek softens, about 5 minutes.
• Stir mushrooms into the skillet; cook until tender, about 8 minutes. Stir in flour for 1 minute. Pour in vegetable broth slowly; add Dijon mustard, cayenne pepper, nutmeg, salt, and pepper. Cook and stir until sauce thickens, about 5 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Divide sausage mixture evenly between the pie tins. Cover with pastry tops.
• Whisk egg and water together in a small bowl to make egg wash. Brush egg wash over pastry tops.
• Bake in the preheated oven until golden brown, about 35 minutes. Cool briefly before slicing, about 10 minutes.

SAUSAGE AND LEEK PIE

Steps:

• Preheat the oven to 180. Butter the inside of a 7"/18cm pyrex dish (or similar). Roll out the pastry to fit the dish with a 1"/2cm overhang all round. Press down well and prick with a fork to remove air bubbles. Trim the overhanging pastry and bake in the oven for 20 minutes or until golden.
• Boil the potatoes for about 10 minutes, until soft enough to slip off a fork when stabbed. Drain and set to one side.
• Fry the sausages in a little oil, (don't worry if they're still a little pink inside) then remove from the pan. Slice in half lengthways then widthways. (I.E. quarters.)
• Fry the onions and the garlic in the same pan until soft, then add the leek and fry for a further 3-5 minutes until soft.
• Mix the bouillon powder with half a mug (approx 150ml) boiling water and add to the pan. Bring to the boil and reduce by half. Mix the cornflour with a little cold water and add to the pan and stir in. Add the sausages back to the pan and check the seasoning.
• When the sauce is thick (almost the consistency of runny custard) use a slotted spoon to transfer the filling into the pastry base. Spoon the sauce over the top to fill to about 3/4 the way up the side of the pastry base. Pile the potatoes on top making sure filling is well covered. Sprinkle the cheese over and bake for 20-25 minutes, until the cheese is browned.
• Serve hot or cold with vegetables or salad.