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ITV's This Morning show had Phil Vickery with some great picnic food. One of the recipes was Picnic leek, sausage and pickle pie. A delightful alternative to pork pie for picnic's and so easy to make yet really delicious. Next time your heading of on a picnic with the kids why not make this leek, sausage and pickle pie the day before, your kids will love it.
Serves 6-8
Prep time: 20 minutes
Cooking time: 25-30 minutes
3-4 medium sized leeks, split (but still attached at the base) and washed very well
750-800g good quality sausage meat
4 tbsp chopped parsley
1 medium egg
6 tbsp sweet pickle or mango chutney
Salt
Ground pepper
A little beaten egg
Sesame seeds, to sprinkle on the pastry
2. Line a 22cm x 4cm deep loose-bottomed flan tin with half the pastry. Dock well and chill.
3. Bring a large pan of water to the boil, add a little salt and plunge the leeks in. Cook for 3 minutes to soften then refresh under cold water, drain well and lay on kitchen paper - try to keep them as green as possible.
4. Place the sausage meat in a bowl, add the pepper, parsley and a little salt and pepper and mix well.
5. Add the whole egg and mix well.
6. Place half the sausage meat into the pre prepared pastry ring. Lay the leeks on top and season well. Top with the sweet pickle or mango chutney, and spread out nice and evenly. Top with the other half of the sausage meat and pack down well.
7. Moisten the edge of the pastry with a little beaten egg, lay over the other half of rolled out pastry and seal well. Trim off any excess, then crimp the edges.
8. Brush with the beaten egg and sprinkle over some sesame seeds.
9. Make 3 incisions in the lid and bake in the preheated oven for 35-40 minutes, or until light golden in colour.
10. Remove from the oven and leave to cool. Chill well before attempting to cut and eat.
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Picnic leek, sausage and pickle pie By Phil Vickery
Prep time: 20 minutes
Cooking time: 25-30 minutes
Ingredients
500g short crust pastry3-4 medium sized leeks, split (but still attached at the base) and washed very well
750-800g good quality sausage meat
4 tbsp chopped parsley
1 medium egg
6 tbsp sweet pickle or mango chutney
Salt
Ground pepper
A little beaten egg
Sesame seeds, to sprinkle on the pastry
Method
1. Heat the oven to 190C/ Gas 5.2. Line a 22cm x 4cm deep loose-bottomed flan tin with half the pastry. Dock well and chill.
3. Bring a large pan of water to the boil, add a little salt and plunge the leeks in. Cook for 3 minutes to soften then refresh under cold water, drain well and lay on kitchen paper - try to keep them as green as possible.
4. Place the sausage meat in a bowl, add the pepper, parsley and a little salt and pepper and mix well.
5. Add the whole egg and mix well.
6. Place half the sausage meat into the pre prepared pastry ring. Lay the leeks on top and season well. Top with the sweet pickle or mango chutney, and spread out nice and evenly. Top with the other half of the sausage meat and pack down well.
7. Moisten the edge of the pastry with a little beaten egg, lay over the other half of rolled out pastry and seal well. Trim off any excess, then crimp the edges.
8. Brush with the beaten egg and sprinkle over some sesame seeds.
9. Make 3 incisions in the lid and bake in the preheated oven for 35-40 minutes, or until light golden in colour.
10. Remove from the oven and leave to cool. Chill well before attempting to cut and eat.
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