Best Sausage Leek Pie Recipes

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SAUSAGE & LEEK MASH PIE



Sausage & leek mash pie image

Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd

Provided by Esther Clark

Categories     Dinner, Supper

Time 45m

Number Of Ingredients 10

4 large potatoes , peeled and cut into 3cm chunks
2 tbsp oil
6 pork sausages
1 tbsp plain flour
450ml fresh chicken gravy
150g kale , shredded
3 leeks , finely sliced
½ tbsp wholegrain mustard
2-3 tbsp whole milk
50g smoked or ordinary cheddar , grated

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.

Nutrition Facts : Calories 591 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium

SAUSAGE & LEEK PIE



Sausage & leek pie image

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

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 705 calories, Fat 46 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 52 grams carbohydrates, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 2.85 milligram of sodium

CHICKEN, SAUSAGE, AND LEEK PIE



Chicken, Sausage, and Leek Pie image

Make and share this Chicken, Sausage, and Leek Pie recipe from Food.com.

Provided by Chef LauraMD

Categories     Chicken Breast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 double crust pie crust
4 -5 leeks, cut into 1-inch pieces
3 chicken breast halves, cut into 1-inch pieces
14 -16 ounces breakfast sausage links, cut into bit size pieces
6 tablespoons flour
1 1/2 cups chicken broth
1/4 cup milk
1 teaspoon parsley
2 teaspoons chives, chopped
1/4 teaspoon tarragon
salt & pepper

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.

Nutrition Facts : Calories 459.8, Fat 25.1, SaturatedFat 6.5, Cholesterol 24.6, Sodium 551.9, Carbohydrate 43.6, Fiber 2.3, Sugar 2.6, Protein 14.7

SAUSAGE, APPLE & LEEK PIE



Sausage, apple & leek pie image

Quicker to make than a traditional pie, and easy on the purse too

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 8

8 pork sausages
3 leeks , sliced
1 apple , peeled and sliced
1 tbsp plain flour
1 tbsp grainy mustard
200ml stock
375g pack ready-rolled shortcrust pastry
1 egg , beaten

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.

Nutrition Facts : Calories 567 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 2.24 milligram of sodium

MUSHROOM, LEEK, AND SAUSAGE POT PIE



Mushroom, Leek, and Sausage Pot Pie image

This recipe is a fantastic spin on the normal pot pie and much better than what you can buy in a box.

Provided by Char Triplett

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h9m

Yield 6

Number Of Ingredients 15

1 (17.5 ounce) package frozen puff pastry, thawed
2 links chicken sausage, halved lengthwise and cut into bite-sized pieces
3 tablespoons butter
4 carrots, cut into bite-sized pieces
1 leek, halved lengthwise and cut into bite-sized pieces
2 garlic cloves
1 (4 ounce) package mushrooms, quartered
3 tablespoons all-purpose flour
1 ¼ cups vegetable broth
1 tablespoon Dijon mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground nutmeg
salt and ground black pepper to taste
1 egg
1 tablespoon water

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.

Nutrition Facts : Calories 622.7 calories, Carbohydrate 49.6 g, Cholesterol 80.9 mg, Fat 41.9 g, Fiber 3.5 g, Protein 13.1 g, SaturatedFat 13 g, Sodium 600.4 mg, Sugar 4.6 g

SAUSAGE AND LEEK PIE



Sausage and Leek Pie image

A simple sausage and leek pie, delicious hot or cold.

Provided by edwardsc

Time 1h

Yield Serves 3

Number Of Ingredients 10

200g Shortcrust pastry
3 Medium potatoes chopped into 1/2" / 1cm dice
4 Sausages
1/2 Onion, chopped
1 Large/2 small cloves of garlic, finely chopped
1 Leek, washed and sliced into 1/2cm slices
2tsp vegetable bouillon powder
150ml Boiling water
1tsp cornflour
A large handful of grated cheese - approx 75g

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.

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