Oh My! My sincerest apologies for the extended time between pies! I had all sorts of pie plans last week that were delayed by evil germs that laid me up in bed for days.
The best thing to happen to me all week was a pint of Ben & Jerry’s Maple Blondie ice cream. It was just what the doctor ordered.
My pie making was rebooted with a savory pie I found in January’s edition of the BBC’s Good Food magazine. It was the first time I had ever cooked with leeks AND the first time I had ever made an all butter crust. We must make everything bigger in America because the original recipe called for 3 leeks and the ones I purchased were so huge I only used one! Also, while the crust seemed a little more difficult to handle, it was a favorite among my taste testers. That being said, the filling for this pie was so easy to make I think I will add this to my “quick dinner” repertoire.
Easy Peasy Sausage & Leeky Pie
- 1 double crust pastry
- 16 oz. pork sausage (I used Jimmy Dean’s Sage Sausage)
- 1 leek
- 1 medium sized apple, peeled and sliced (use something crisp & not too sweet)
- 1 Tbsp flour
- 1 Tbsp spicy brown mustard
- 1 cup chicken or beef stock
- 1 egg beaten
Heat oven to 400 degrees Fahrenheit. Roll out bottom crust and place in pie pan. Prick several times with a fork, line with tinfoil and fill with pie weights or do like I do and use beans (which I DO reuse). Partially prebake the bottom crust for 15 minutes at that temperature. Reduce the oven temp. to 375 degrees and remove the tinfoil with whatever you are weighing your pie down with. If the sides have started to fall, take a spoon and gently press them back into place. Continue to bake at 375 for another 12 minutes. Set aside to cool.
Next up, clean the leeks. I will admit I had never cooked with leeks before, so I had to watch this video to learn the proper way to prepare them! I sliced mine in half and then into pieces, not rounds.
Now that your leeks are clean and dried, fry the sausage in a large frying pan until browned all over. Remove from pan leaving as much fat (oil) behind. Then remove most of the fat from the pan (you only want it slightly oiled). Put the leeks in the pan and soften over a low to medium heat for 8-10 minutes. Add the peeled apple slices and cook for another minute. In a separate bowl, whisk together the stock, flour and mustard. Pour the mixture into the leeks and stir until completely covered. Cook until bubbling and thickening, for about 2 minutes. Add the sausage and completely mix together.
Gently pour the entire mixture into the bottom crust. Roll out the top crust and cover, cutting holes to vent. Brush with egg mixture and pop it into the oven! Bake for 25 minutes at 375 degrees Fahrenheit or until golden brown. Take out of the oven and let cool for 10-15 minutes before serving.
- foryourpiesonly posted this