Sausage, Leek and Onion Slice
How to make this amazing Sausage, Leek & Onion slice, simple, and delicious. Step by step instructions from start to finish.
Ingredients
Method
- The Flaky Pastry:
- 400g / 14oz Plain or All-purpose Flour
- 250g / 9oz Butter (Very cold)
- 190ml Water (ice cold)
- 4g / ½tsp Salt
- The Filling:
- 800g / 28oz Sausage meat
- 250g / 9oz Leeks (cut fine)
- 1 Onion (medium size diced small)
- 1½tbls Olive oil
- 15g / ½oz Butter
- Salt n Black pepper
- Making the pastry:
- Before starting the recipe, make sure everything is as cold as possible. It also helps to keep things cold if you ware disposable nitrite gloves when making this pastry.
- Add the flour to a large bowl, then add the salt and mix it in.
- Place a box grater in the bowl with the flour, and quickly begin grating in the cold butter, keep dipping the butter in the flour as you go. It helps considerably, if the butter has spent approximately 15 minutes in the freezer prior to starting the recipe.
- Now using light hands, gently toss the grated butter in with the flour until everything is combined.
- Place the bowl in the fridge or freezer for 10 minutes.
- Making the Filling:
- Add the oil and butter to a wok or frying pan on a high heat.
- Once hot, add the diced onion and stir-fry until soft and just starting to colour.
- Now add the finely cut leeks to the pan and stir-fry for 5 minutes, season with a little salt and black pepper.
- Transfer the mixture to a separate bowl and allow to completely cool.
- Once cool mix the leek and onion mixture with sausage meat and thoroughly mix together, set it aside for now.
- Back to the Pastry:
- Add 2 thirds of the water to the now chilled flour mixture, and using a dinner knife cut it together, once partially mixed add the rest of the water.
- Tip it out onto your bench and quickly hand knead it all together.
- Once your pastry is formed, divide it into 2 pieces, 500g / 18oz for the base and the rest for the lid of the slice, form them into 2 rectangles, wrap them in cling film and refrigerate for 15 minutes.
- Grease a suitable shallow baking tin with lard or butter (see the video for tin I use, or simply click my shop link below).
- Crack the large egg into a container and whisk until loose and runny.
- Once chilled roll out the base pastry to the required size for your tin, and line the tin with the it, trim off any excess pastry.
- Roll out the pastry for the top of the sausage slice.
- Add the sausage and leek filling to the pastry base and level it off.
- Place the top pastry directly onto the sausage filling.
- Brush the whole top with egg-wash.
- Fold over the edges of the base pastry onto the top pastry (see the video) and blend it in, brush on more egg-wash around the edge, being careful not to get any between the tin and pastry.
- Cut a few vent slits in the top and get it into the pre-heated oven and bake for 50 minutes.
- Remove from the oven and onto a wire rack and allow to cool for 20 minutes.
- Remove it from the tin and slice it up into however many pieces you want.
- Serve hot or cold.
- Enjoy.
Equipment & products used in my kitchen and videos
Pie Making Bundle: Special Offer: Buy all 3 together: and Save £$£$£$
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Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in
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Pro Food Homemade – Book 5: Tried & Tested Recipes not seen in any of my previous books.
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