Sausage Leek And Potato Pie Recipes

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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Bring a pan of salted water to the boil and cook the potato slices for 3 mins. Drain and allow to cool.
• Butter a shallow ovenproof dish and spread over the garlic. Layer the potatoes, leeks and cheese, season well, then pour over the cream. Cover with foil and bake for 1 hr.
• Remove the foil and continue cooking for 20 mins or until the top is browned and the potatoes are cooked through. Leave to stand for 5 mins before serving.

Steps:

• Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
• In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
• Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
• Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
• Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.

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.

Steps:

• Preheat oven to 425°.
• Heat 1 tablespoon of the oil in a 12-inch skillet over moderately high heat for 1 minute.
• Add the red pepper and zucchini and sauté, stirring occasionally until soft, about 5 minutes.
• Stir in the garlic, black pepper and basil, and sauté 2 minutes longer.
• Add the sausage, breaking up any clumps, and sauté until no longer pink but not quite cooked through, about 5 minutes. Remove from heat.
• Toss the potatoes with the remaining 1 tablespoon oil.
• Spread 1/4 of the potatoes, overlapping slightly, over the bottom of a lightly greased 10-inch pie pan or a 13" x 9" x 2" baking dish.
• Spread 1/3 of the skillet mixture on top, followed by 1/3 each of the Parmesan and mozzarella cheeses. Press each layer down with your hands.
• Repeat the layers twice, finishing with a top layer of potatoes.
• Cover the pie with foil, set in the lower third of the oven, and bake for 40 minutes.
• Remove the foil and bake until the potatoes are crisp and cooked through, 5 to 10 minutes more.
• Remove the pie from oven and let stand for 10 minutes at room temperature. Carefully pour off any fat, then cut the pie into wedges. Serves 6.

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Whizz butter and flour in a food processor. Add 2 tbsp water and pulse to a ball.Wrap the dough in cling film and chill.
• Heat the grill to high, brown the sausages for 5 minutes. Fry the leeks in the butter for 2- 3 minutes. Sprinkle in flour and cook, stirring, for 2 minutes. Take off heat and stir in the milk. Season, add the mustard and bring to the boil, stirring.
• Cut each sausage in five at an angle and pile into a 1.2 litre dish. Stir the parsley into the leek sauce and pour over.
• Roll out the pastry and cut out a shape 2.5cm larger than the dish.Re-roll trimmings to make a 2.5cm strip. Brush the rim of the dish with water and lay the strip on top. Lift the rest on top, press to seal and crimp edges. Bake for 25 minutes.

Steps:

• Peel the potatoes and slice thinly.
• Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
• Mix together the flour, salt, pepper and nutmeg.
• Grease a casserole dish.
• Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
• The top layer should be potatoes.
• Dot the top with butter, pour hot milk on top of the casserole.
• Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.

Steps:

• Cube the potatoes, and finely chop the leeks and celery. Mince the garlic. Cut the sausage into small pieces.
• Melt 2 TBSP of the butter in your soup pot on low heat. First, add the garlic, cooking until fragrant.
• Add the meat, cooking, but not browning. Then add the rest of the butter.
• Add the vegetables and cook on low for about 10 minutes while stirring frequently. The butter should be absorbed, but the vegetables should not brown.
• Add about three quarters of the stock (until the stock level just covers the vegetables), and simmer until everything is tender, about 15-20 minutes.
• In a blender in a few batches, flash-puree the soup (you may need to use a second pot to pour the pureed soup into), and return it all to the pot. Add more stock to adjust the consistency if you need to.
• Add the cream and small handful of mild cheese, and salt and pepper to taste. Then gradually add a few dashes of coriander until it tastes right.
• To make the potato croutons for garnishing, use 1 or 2 potatoes, cut to small cubes, seasoned with lots of paprika and some cayenne pepper and salt, and fry in a generous amount of vegetable oil until crisp.
• Serve in shallow soup bowls. Put the shredded or chunks of sharp cheese on top, along with a large spoonful of the parsley-scallion mix and the potato croutons. Stir up and enjoy!

Steps:

• Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
• Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.

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.

Steps:

• Pre-heat oven to 350 °. On medium heat, cook sausage until brown. Drain sausage and reserve fat in pan. Add garlic, potatoes and leeks to pan. Season with salt and pepper. Cook on medium-high for a few minutes than lower to simmer and cover for about 20 minutes or until potatoes are tender. Drain and mix sausage into the potato leek mixture.
• In another a bowl, whisk eggs, half and half, salt and pepper until smooth. Divide half of the potato leek mixture between 2 pie crusts. Sprinkle with cheese and pour egg mixture. Place in the oven and bake for 35-40 minutes, until the egg has set and is lightly browned on the top. Let stand for 5 minutes before serving.
• For optional side salad, mix olive oil, wine vinegar, honey and lemon juice. Pour over baby spinach and mix until greens are well coated. Serve along side quiche.

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.

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.

Steps:

• Heat oven to 325°F.
• Heat a nonstick fry pan.
• Add the sausages and gently fry for about 10 minutes, until almost cooked through and golden brown.
• Remove from the pan and slice into three, lengthwise on the diagonal.
• Heat the frying pan once more.
• Add half the butter, and when melted add the onions.
• Cook gently for 10 minutes until soft and translucent.
• Remove from the pan and set aside.
• Add the bacon lardons to the pan and cook over a high heat for 3 to 4 minutes until golden and crispy.
• Remove and drain on paper towel.
• Add the cabbage and 2 TBS water.
• Quickly cook for 2 to 3 minutes until the cabbage is just beginning to wilt.
• Drain off any fat, remove from the pan and set aside.
• Grease a large gratin dish with 1 oz. of the butter.
• Place a layer of sliced potatoes in the bottom of the dish.
• Season with salt, freshly ground black pepper and a sprinkling of the thyme.
• Top with a layer of sliced sausages, then a layer of onion.
• Spoon over the cooked cabbage and bacon.
• Top with another layer of potato, season again as before, then add another layer of sausage, then onion and finally sliced potato.
• Season again with the salt, pepper and thyme.
• Gently heat the cream, stock and bay leaves until almost boiling.
• *DON'T BOIL! Pour over the sausage and potato pie, just to cover the top layer of potatoes.
• Dot with the remaining butter and cover with foil.
• Place on a baking sheet and bake in the oven for 1 3/4 hours.
• Remove foil, increase oven temp to 400°F and bake for a further 15 minutes until golden.