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.