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SAUSAGE AND LEEK PIE
SERVES 16 FOR THE PASTRY:
340G COLD BUTTER
700G PLAIN FLOUR FOR THE FILLING:
1.5KG PORK SAUSAGES
8 LARGE LEEKS, SLICED AND WASHED
100G BUTTER
100G PLAIN FLOUR
1.2 LITRES OF MILK
4 TBSP GRAINY MUSTARD
1 BUNCH CHOPPED FRESH PARSLEY
- Preheat the oven to gas mark 6/200C
- Blitz the flour and butter in a food processor, add 2 tbsp cold water and pulse to a ball. Wrap the dough in cling film and place in the fridge to chill.
- Brown the sausages in a pan for 6-7 minutes, remove from the pan and set aside to cool. Fry the leeks in butter for 2-3 minutes, then sprinkle in the flour and cook for a further 2 minutes. Stir in the milk, season, add the mustard and bring to the boil. Turn down the heat.
- Cut each sausage on the diagonal and place in a roasting dish. Stir the parsley into the leek sauce and pour over the sausages.
- Roll out the pastry and cut out a shape 2.5cm large than the roasting dish. Roll out the trimmings and line the edge of the tin with a pastry strip, brush the pastry strip with water first.
- Lift the pastry lid on top, press against the pastry strip to seal and crimp the edges.
- Brush with beaten egg or milk and bake for 30-35 minutes or until golden in colour.