Phil Vickery recipe: Cumberland Sausagemeat and Leek Pie

My dear Mum used to make a version of this wonderful pie, so I sort of stole the idea from her. We used to eat it with warm new potatoes cooked in a little mint, and a green salad, always in the summer months when we came home from school. The best thing about this pie is that it can also be transported well, making it

ideal for outdoor eating. Two things to remember: make sure you wash the leeks very well, or it's like eating sandwiches on the beach, and use good-quality sausagemeat. I have found that Peter Gott's Cumberland sausage, with its spicy edge, works really well in this pie.

Serves: 6-8

Ingredients​

• 2 x 375g (13oz) packets ready-rolled shortcrust pastry
• salt and freshly ground black pepper
• a little beaten egg, to glaze
• sesame seeds
• Filling
• 3 medium leeks, split (but still attached at the base), and washed
• very well
• 700g (1lb 9oz) good-quality sausagemeat
• 1/2 tsp freshly ground black pepper
• 2 heaped tbsp roughly chopped basil
• 1 medium egg, beaten

Method​

• Preheat the oven to 190°C/375°F/Gas 5.
• Cut the pastry sheets into two discs, one of 35cm (14in) and the other of 24cm (91/2in). Use the larger one to line a greased, loose-bottomed flan tin, 24cm (91/2in) in diameter, and 4cm (11/2in) deep. Push the pastry well into the base of the tin, and make sure the pastry hangs over the edge. Dock or prick well with a fork and chill.
• 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.
• Place the sausagemeat in a bowl, add 1/2 tsp pepper, the basil and a little salt, and mix well. Add the whole beaten egg and mix well again.
• Place half the sausagemeat into the prepared pastry case. Lay the leeks on top and season well. Top with the other half of the sausagemeat, then pack down well. Make sure the pie is over-full.
• Moisten the edges of the pastry rim with a little beaten egg. Lay over the other disc of pastry and seal well. Trim off any excess, then crimp the edges. Brush with beaten egg to glaze, and sprinkle over some sesame seeds. Make three incisions in the lid.
• Bake for 25-30 minutes, or until light golden in colour. Remove from the oven and leave to cool. Chill well, best overnight, before cutting and eating.
• Serve with a ripe tomato and onion salad, at room temperature, dressed with a little sherry vinegar and extra virgin olive oil.