You are here

Leek And Sausage Pie

American.Gourmet's picture
Ingredients
  Leeks 9
  Chicken stock 2 Cup (32 tbs)
  Butter 6 Tablespoon
  Flour 6 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Horseradish 1 Tablespoon, freshly grated
  Pie shell 1 , baked
  Pork sausages 1⁄2 Pound, cooked, drained
  Pastry 1 , baked
Directions

GETTING READY
1) Preheat the oven to 375° F.
2) Trim the leeks, rinse well and slice into julienne strips.

MAKING
3) In a saucepan, cook the leeks in the chicken stock for about 15 minutes until just tender. Drain well and reserve the stock.
4) In a pan, blend the flour in the melted butter alongwith the salt and pepper.
5) Gradually stir in 2 cups of the reserved stock, allow to boil and cook covered over hot water for 30 minutes, stirring frequently.
6) Stir in the heavy cream and leeks into the sauce, reheat and season with the horseradish to taste.
7) Pour in the baked pie shell, arrange the sausages in a wheel like fashion over the sauce mixture and top with the pastry round.
8) Place the pie in the preheated oven for 10 minutes.

SERVING
9) Slice and serve in a nice plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Reheating
Dish: 
Pie
Ingredient: 
Leek
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

Rate It

Your rating: None
4.167645
Average: 4.2 (17 votes)