Easy Sausage And Leek Pie With Store-Bought Crust
This easy sausage and leek pie with a double crust uses a pre-made crust. The crust is store-bought but the flavors are homemade. Rich, creamy gravy surrounds the garlic sausage and savory leeks in this deep dish pie. So packed with flavor it's great for your holiday table! Serve with a side salad or steamed vegetables for a complete meal.
Equipment
- Frying Pan
- measuring cup
- Spatula
- knife
- Cutting board
- Tablespoon
Ingredients
- 5 Lrg Garlic Sausages Casings Removed (2.5lbs)
- 2 Store-Bought Pie Shells Thawed
- 4 Cup Leeks Just White Ends Sliced, Greens Removed
- 2 Cup 18 % Cream
- 4 Tbsp Cornstarch
Instructions
- Heat the frying pan on medium-high heat.
- Remove casings from the sausage meat. Add to hot pan and brown.5 Lrg Garlic Sausages
- Cut the green off the leeks and discard. Cut the white portion lengthwise to clean.
- Slice the white of the leeks up and add to the browning sausage.4 Cup Leeks
- Continue to cook until the sausage is cooked through and the leeks have cooked down.
- Mix the cornstarch into a small amount of the cold cream.2 Cup 18 % Cream, 4 Tbsp Cornstarch
- Add the remaining cream to the cornstarch mixture and stir.
- Slowly pour into the frying pan and cook until thick. Remove from heat.
- Put the meat filling heaped up in center in the bottom pie shell.2 Store-Bought Pie Shells
- Invert the other pie pan and shell on top so that edges meet.
- Remove the pie pan and crimp edges of pie shell together well.
- Poke holes with sharp knife in top of shell to allow steam to escape.
- Optional * Brush with egg wash if using.
- Bake in pre-heated 350℉ for 35-40 minutes or until the pie shell is golden brown.
- Remove from oven and allow to sit for ten minutes before serving.
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