Sausage and Leek Pie

Leeks are incredibly versatile and can be added to almost any dish, as well as being high in antioxidants and essential vitamins.

They’re in high season during February so now’s the time to eat them!

The Aga is noted for making pies tastier than traditional ovens, so here is a flavoursome Sausage and Leek pie for you to make.

Ingredients (Serves 4)

  • 450g pork sausages
  • 500g leeks
  • 1 large onion
  • 2.2 litre of water
  • 2 tbsp vegetable oil
  • 300ml beef stock
  • 250g puff pastry
  • 1 tbsp grainy mustard
  • 1 egg
  • Salt and black pepper
  • 1 garlic clove
  • 1 handful of thyme

Preparation Method

Cut the pre-cooked sausage into small pieces and do the same with the onion, garlic, and leek.

Heat up the vegetable oil in your Aga stockpot and add the above ingredient, the mustard and then some salt and black pepper.

Add the beef stock, bring to the boil then place the stockpot in the Simmering Oven for approximately 3 hours.

Line the pie dish with the rolled out puff pastry before putting in the filling.

Then cover with a sheet of pastry, making a vent in the top of the pie and brush with a beaten egg.

Cook on the grid shelf on the floor of the Roasting Oven for about 25 minutes until its risen and turned golden.


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