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SAUSAGE AND LEEK PIE

Makes 4

This is ideal for a picnic or a light lunch. Being made with shortcrust pastry it makes it easier to travel or even cut into wedges for a meal in the garden.

You will need a sandwich cake tin 18cm/7ins diameter, preferable loose base. I have used one from

Lakeland which is perforated to ensure well-cooked pastry.

Ingredients:

225g (8oz) plain flour good punch of salt 65g (2½oz) magarine 50g (2oz) lard or white fat 225g (8oz) prepared leeks 375g (12oz) sausage meat 1 tomato 2 large eggs 2 tbsp milk Salt and pepper

Method:

Pastry: rub the fats into the flour and salt. Mix in just enough water to give a firm dough. Rest in the refrigerator whilst preparing the filling. Trim and wash the leeks, slice thinly into 1cm/½ins rings. Sprinkle lightly with salt.

If using sausages skin them.

Heat the oven to Gas 6/200C, Grease the tin. Roll out two thirds of the pastry and line the tin. Put half the leeks in the base.

Form the sausage meat into a round almost the size of the tin, leaving a very small gap around the edge in order to allow the egg to pass inside. Make a hole in the centre. Add the rest of the leeks – it will be slightly domed. Slice the tomato thinly, cut the slices in half and place them evenly on top.

Beat the eggs with the milk and a little salt & pepper. Carefully pour this into the pie, reserving 3 tsp to brush the top.

Roll out the reserved pastry to cover the top. Brush the edges with water to seal them and then trim. Make a hole in the centre.

With the trimmings make diamond shaped ‘leaves’ and place on the top of the pie. Brush with the reserved egg. Stand on a baking tray and bake for 15 minutes then lower the heat to Gas 3/170C for a further ¾mins - 1 hour.

Serve hot or cold.

Posted in Recipes on Aug 01, 2016