Father’s Day sausage and leek picnic pie
By Lisa Faulkner
Published on 30 May 2024
This great pie by Lisa Faulkner can be served at the dinner table or packaged up and enjoyed on a picnic in the park.Time and servings
1 hr 10 minsTotal time
6Servings
1 hr 10 minsCooking time
Ingredients
- 500g of shortcrust pastry
- 1 tbsp of light olive oil
- 2 leeks, finely sliced
- 400g of sausages or sausagemeat (i used ocado 12 butchers choice british cumberland pork sausages)
- 1 tsp of wholegrain mustard, or to taste
- 1 egg, beaten
Method
Step 1
Take two thirds of your pastry and roll it out so it sits in a 20cm loose-bottomed cake tin, covering the base and sides with some overhang. Press the pastry into the edges. Roll the rest of the pastry in a disc to fit on top and cut out any letters or decoration you may want on top from any excess.Step 2
Heat the oil in a frying pan and add the chopped leeks. Cook until softened then set aside.Step 3
Take the sausagemeat (if you’re using sausages then take them out of their skins) and place in a bowl. Add the leeks, mustard, salt and pepper and mix together. Press the sausage mixture into the tin.Step 4
Brush the edge of pastry with beaten egg and place the lid on top. Then seal the edges with a fork and put your cut out letters or shapes on top. Make 2 little holes in the middle for the steam to escape. Brush with egg and then chill in the fridge for about half an hour. Preheat the oven to 200°C/180°C fan/gas 6.Step 5
When the pie is chilled, put it in the preheated oven to bake for 35-40 minutes.