Easy Sausage And Leek Pie With Store-Bought Crust.

Delight your guests with a savory garlic sausage and leek pie filled with a luscious creamy meat filling in a convenient store-bought crust. This hearty dish promises to elevate your holiday table with its rich flavors and straightforward preparation. Perfect for entertaining, it’s a comforting and satisfying addition to any festive gathering yet simple enough for a rustic, homey dinner with family. 

I love finding new ways to enjoy simple ingredients, particularly new and exciting ways to share good flavors with my family. My late uncle’s love of traditional meat pies inspired this hearty meat pie. In particular, Tourtière pies a French-Canadian holiday tradition. The concept made me think of how else to make a flavorful yet straightforward meat pie. That’s when I settled on using a tasty, store-made garlic sausage with leeks. I love using leeks. It’s reminiscent of growing up here in the North and digging wild leeks in the springtime. 

Not having wild leeks to work with means using the milder garden variety found in the grocery stores locally. Since I am also a busy mom like many of you, using a store-bought pie crust ensures speed and convenience for this dinner dish.

If you love a good meat pie, be sure to stick around, as I will be sharing Tourtière later this year!

Why You Will Love This Sausage And Leek Pie. 

Quick And Easy To Prepare. This recipe comes together effortlessly, thanks to the convenience of a store-bought crust and straightforward assembly. It’s perfect for busy days or last-minute entertaining. 

Simple Ingredients. With easy-to-find yet flavorful components like garlic sausage, leeks, and a thickened cream filling, this recipe proves that delicious meals can be created with pantry staples without sacrificing taste or quality.

Out Of This World Flavor. It’s a delightful mix of savory and aromatic flavors that will impress and satisfy any palate, ensuring each bite is a memorable experience.

Let’s Whip This Tasty Sausage Pie Together!

First things first, when working with whole garlic sausage, you will need to remove the casings. I had five good-sized sausages to work with, and it made a lot of filling for a deep-dish savory pie. If you are not using non-stick, add a bit of oil to the frying pan. Heat the pan medium-high, and then add the sausage without the casings. You can discard the casings. 

Using a kitchen tool like a spatula, break apart the sausage into crumbled sausage meat. Continue to break it down as it browns in the pan. The browning will take some time, so go ahead and let it cook for a bit while preparing the leeks. 

​We are only using the white ends of the sizeable vegetable. They often have hidden dirt from growing in the garden, so you will first want to cut the root end off and then the green ends. Now slice down through the center from end to end so that two halves open up, revealing the curved white flesh of each layer of this vegetable. Run the ends under cold water, paying close attention to the inside and under each layer.

Allow to drip onto a clean paper towel to remove excess water before slicing. Once the excess water is removed, slice the leeks. You should have approximately four cups of the whites sliced. 

Be sure to stir the sausage again and then add the leeks. Continue to cook until the leeks are glassy and look like sauteed onions.

While all this is going on, be sure to get the pie crust out. I like to bake the pre-made crust on a baking sheet in case anything escapes the pie while it’s cooking. There is no need to pre-bake the crust for this recipe. However, you should pre-heat the oven to 350F so it’s ready when you’ve assembled the pie. 

Next, measure the cream for the filling and the cornstarch you need to thicken it. Mix the cornstarch into a small amount of cold cream and then measure the rest of the cream into the cup blending well. Then, slowly add the cornstarch mixture into the pan, mixing well as you do so. It will thicken quickly as you pour, so be sure to stir thoroughly to keep lumps from forming. 

Remove the cooked meat mixture from the heat, and, using a spoon, fill the bottom pie shell with the meat filling. It will create a mound in the center of the shell, but don’t worry; we are covering it with the other pie shell. Invert the other pre-made shell in its pie dish on top of the pie. Remove the pan so the unbaked crust sits edge to edge with the bottom of the meat pie. 

Now for the fun bit. You need to crimp the edges together firmly. Using a homemade pie crust, you would want to wet the edge with cold water first. However, I have found that you can skip that step with store-bought crusts, likely due to the fat they have used in the recipe. 

In any event, I simply used the back of a butter knife to create the pattern seen in my images. You can also use your fingers or another crimping implement. It doesn’t really matter what tool is used so long as the edges are sealed together. With a little bit of work, you can make it very uniform and pretty. 

​Because this meat filling is wetter with the cream, we want to create some holes for steam to escape when baking. You can make whatever pattern you like on the top of the pie using a sharp knife. You don’t need to go overboard, though. Just a few simple holes are required. 

We now bake our tasty pie in the pre-heated oven for 35-40 minutes or until the top is golden brown. Wait! What about the egg wash? If you’ve made pies before, you may have seen others use egg wash on top of the pie to create a nice gloss. I skipped that step for this pie as it really wasn’t needed. However, if you wish to brush the top of the pie before baking, whisk one egg with a tablespoon of water or milk and then brush on the pie.

Ingredients:

Two Pre-Made Pie Shells: These provide a convenient and reliable base, ensuring a crisp and flaky crust that holds the savory filling together. 

​Garlic Sausage: Garlic sausage adds robust flavor with its savory and aromatic profile, infusing the pie filling with depth and richness.

Leeks: These impart a mild onion-like flavor and a hint of sweetness, complementing the garlic sausage and adding texture to the pie filling.

​Heavy Cream: Adding richness and creaminess to the filling and a velvety texture that binds the ingredients together, enhancing their flavors.

​Cornstarch: This thickening agent ensures the pie filling achieves the perfect consistency. It helps to bind the creamy sauce and prevent it from becoming too runny, providing a cohesive and satisfying meat pie.

​Substitutions And Add-Ins For This Savory Meat Pie:

Two Pre-Made Pie Shells: Make your own pie crust for a more personalized touch and potentially a flakier texture. Or use puff pastry sheets for a lighter, more buttery crust option.

Garlic Sausage: Use a different type of sausage, like mild Italian or chorizo, for a similar savory flavor with a slightly different spice profile.

Leeks: These can be replaced with sweet onions in equal portions.

Heavy cream: I used 18% cream for this pie you can further reduce the cream to a lower-fat or even a regular milk for a less rich pie.

Cornstarch: You can use regular white flour instead of cornstarch in a pinch. The biggest hurdle will be making it smooth and silky. Flour needs to be cooked for a more extended period compared to cornstarch to eliminate its raw taste. You may need to cook your filling for a few additional minutes to ensure the flour is fully incorporated and the mixture thickens properly. You will need to double the amount used to achieve a suitable cream base with flour. So, mix it first into the cream and then the sausage mix. I recommend using a gravy shaker if you have one to remove the dreaded flour lumps. 

Looking to switch things up even further? Try baking the filling in a different pastry crust, like puff pastry. Or use homemade pie dough to create sausage and leek hand pies that can easily be transported for hot work or school lunches. 

​Expert Tips, Serving And Storing Suggestions For This Tasty Dinner Recipe:

Tip #1: Allow the sausage and leeks to cook. By allowing the two ingredients to cook before adding the cream, you are allowing the flavor to meld. This is really important when working with so few ingredients. 

Tip #2: Mix cornstarch in cold cream. Mix it with cold cream to make a slurry before adding it to the hot filling near the end of cooking. Stir continuously to avoid lumps and adjust the amount to achieve your desired consistency without over-thickening. This method ensures a creamy and satisfying filling for your pie.

Tip #3: Create steam holes. Before baking, use a sharp knife or fork to create several small vents or steam holes in the top crust of the pie. These vents allow steam to escape during baking, preventing pressure buildup inside the pie and helping the filling to thicken correctly.

Serve this sausage and leek pie as a great way to indulge in comforting food. With its savory flavors and creamy texture, it’s the perfect complete meal for any occasion, satisfying hearty appetites and cravings for comfort food. Pair this flavorful dish with a garden salad or colorful vegetables for a well-rounded and satisfying dining experience.

To store leftovers, allow them to cool completely before refrigerating. Be sure to cover it fully when storing it to prevent spoilage from exposure to air. Refrigerate for 3-4 days, reheating thoroughly in the oven to maintain its delicious flavors and crisp crust before serving again.

You can freeze sausage and leek pie. Allow the hot pie to cool thoroughly. Then, wrap the cooled pie in plastic wrap with aluminum foil or place it in a freezer-safe container before freezing. It can be frozen for up to 2-3 months. To reheat, thaw the pie in the fridge and then warm it in the oven until heated, ensuring the crust becomes crisp again. What a perfect idea for feeding the family during the holiday season!

We’d love to hear how your sausage and leek pie turned out! Share your experience in the comments below—your feedback helps us create more delicious recipes for you to enjoy.