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Picnic Leek, Sausage & Pickle Pie

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  • Serves: 4-6
  • Prep Time: 20 mins
  • Ready in: 25-30 mins
  • Difficulty: Very Easy
  • Print:
Picnic Leek, Sausage & Pickle Pie
 

Ingredients

  • 500g short crust pastry
  • 4-5 medium sized leeks, split ( but still attached at the base) and washed very well
  • 750-800g good quality sausage meat
  • 4 tbsp chopped parsley
  • 1 medium egg
  • 6 tbsp sweet pickle or mango chutney
  • salt and freshly milled black pepper
  • a little beaten egg

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Method

  • Heat the oven to 190° C, Gas 5.
  • Line a 22cm x 4cm deep loose bottomed flan tin with half the pastry.
  • Dock well and chill.
  • Bring a large pan of water to the boil, add a little salt and plunge the leeks in.
  • Cook for 3 minutes to soften then refresh under cold water, drain well and lay on kitchen paper, keep as green as possible.
  • Place the sausage meat in a bowl, add the pepper, parsley and a little salt and pepper, mix well.
  • Add the whole egg and mix well.
  • Place half the sausage meat into the pre prepared pastry ring.
  • Lay the leeks on top and season well.
  • Top with the sweet pickle, and spread out nice and evenly. 
  • Top with the other half of the sausage meat, pack down well.
  • Moisten the edge of the pastry with a little beaten egg, lay over the other half of rolled out pastry and seal well.  Trim off any excess, then crimp the edges.
  • Brush with beaten egg and sprinkle over some sesame seeds, then make 3 incisions in the lid.
  • Bake in the pre heated oven for 35-40 minutes, or until light golden in colour.
  • Remove from the oven and leave to cool.  
  • Then chill well before attempting to cut and eat.

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