This delicious pork and leek
pie recipe is perfect for
those chilly January evenings
- 1 leek, washed, trimmed and finely sliced
- 500g of sausage meat, or sausages squeezed from their skin
- 250g of breadcrumbs
- 1 tbsp of sherry (optional)
- 3 tsp dried tarragon
- Handful of fresh parsley, chopped
- Zest and juice of half a lemon
- 1 tbsp Dijon or whole grain mustard
- 2 packets of shortcrust pastry
- 2 eggs
- Salt and pepper
- Heat a frying pan and sautee the leeks until golden, once golden, pour in the sherry and allow it to reduce down a little. Remove the pan from the heat and allow the leeks to cool.
- Once the leeks have cooled place them in a large bowl and add the sausage meat, lemon juice and zest, breadcrumbs, 1 of the eggs, salt and pepper, herbs and mustard. Mix very well until everything has combined and come together.
- Leave the pastry out of the fridge 30 minutes before needed then lay one sheet across the bottom of the pie dish. Place the pork filling in the centre distributing it evenly. Lay the other sheet of pastry on top, trim to remove any excess and pierce the pastry randomly with a fork.
- Beat the remaining egg with a fork and brush the top of the pie with the egg mixture before baking at 180 degrees for around 45 minutes or until the centre is cooked. If you find the pastry getting too dark you can cover it with tinfoil.
- Serve with honey roast veg.