SAUSAGE & LEEK MASH PIE
Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd
Provided by Esther Clark
Categories Dinner, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.
- Heat 1 tbsp oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the gravy and 100-200ml water (depending on how thick you like your gravy), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat.
- Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting.
- Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.
Nutrition Facts : Calories 591 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium
SAUSAGE, APPLE & LEEK PIE
Quicker to make than a traditional pie, and easy on the purse too
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
- Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.
Nutrition Facts : Calories 567 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 2.24 milligram of sodium
SAUSAGE AND LEEK CASSEROLE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
- In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
- Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
- Preheat oven to 375 degrees F.
- The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.
LEEK QUICHE
We often have potluck breakfasts at my school. I came up with this leek quiche recipe so I could bring something different and filling to share. You can make it in the large pie version or in little tartlets. And if you want to make it vegetarian, just eliminate the sausage. —Kathryn Dampier, Quail Valley, California
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 395 calories, Fat 29g fat (14g saturated fat), Cholesterol 143mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
POTATO, LEEK, AND PEA POT PIE WITH SPINACH-ARUGULA SALAD
Pot pie doesn't have to feel heavy-this spring version features tender leeks, creamy new potatoes, and sweet peas in a light, lemony sauce. An herb-packed salad with peppery radish and crunchy almonds helps round out the meal.
Provided by Katherine Sacks
Categories 30 Days of Groceries Pot Pie Sausage Potato Bake Leek Pea Spinach Arugula Radish
Yield Serves 4
Number Of Ingredients 21
Steps:
- Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
- Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
- Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
- Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
- Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
- Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving.
- Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
- Divide pot pie among plates and serve salad alongside.
CHICKEN, SAUSAGE, AND LEEK PIE
Make and share this Chicken, Sausage, and Leek Pie recipe from Food.com.
Provided by Chef LauraMD
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Add 2 T olive oil to pan over medium heat, add leeks and cook 10 minutes. Add chicken and sausage and cook until lightly browned and remove from the pan. Add 3 T butter and 2 T olive oil and flour, cook 1 minute, then add broth, milk, parsley, chives, tarragon and salt & pepper to taste. Set aside 3/4 c sauce. Add back in the chicken mixture to remaining sauce and turn off.
- Roll out 2/3 of the pastry crust into a pie pan. Spoon in mixture. Roll out remaining crust and cut into strips and place over pie.
- Bake at 425 for 20-25 minutes and serve with remaining sauce.
Nutrition Facts : Calories 459.8, Fat 25.1, SaturatedFat 6.5, Cholesterol 24.6, Sodium 551.9, Carbohydrate 43.6, Fiber 2.3, Sugar 2.6, Protein 14.7
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