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Leek and Smoked Sausage Pie
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Description
This is a very Dutch ingredient: smoked sausages. We use it with our split pea soup, boerenkool en hutspot. I do not know if it is available anywhere outside Holland. If you cannot find it, use cocktail sausages.
Ingredients
- ¾ pounds, ⅜ ounces, weight Leeks
- 1 Tablespoon Turmeric
- 2 Tablespoons Olive Oil
- 1-⅞ ounces, weight Raisins
- 3 whole Eggs
- 13 tablespoons, 1-½ teaspoons, 1-¼ pinches Cream
- 2 pinches Salt And Pepper
- 4 whole Sheets Of Puff Pastry
- 2 whole Small Smoked Sausages (or 20 Small Cocktail Sausages)
- 3-⅝ ounces, weight Ripened Cheese (any Kind You Like, As Long As It Melty Cheese)
Preparation
1. Preheat the oven to 200C.
2. Slice the leek in rings and add them to a pan with the tablespoon of turmeric. Stir-fry this for about 3 minutes in hot oil. Add the raisins and let it cool.
3. Thaw the puff pastry. Whisk the eggs with the cream and a pinch of salt and pepper.
4. Grease a cake tin or use baking paper. Lay the puff pastry in the tin so that the bottom and the sides are completely covered. Stick the bottom with a fork to create a few small holes.
5. Mix the leek mixture with the eggs and cream. Slice the smoked sausages and cover the bottom of the cake tin. Then add the leek mixture. Add the rest of the sausage and top with the grated cheese.
6. Bake in the preheated oven for about 30 minutes. Serve with a green salad.
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2 Comments
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Marjolein on 4.27.2010
For me this makes me homesick for college. I made this a lot. I would do the cooking and my roommates would do the washing up afterward.
Morgawse on 4.19.2010
I’m Dutch, living in the UK, and the sausage is available here as ‘smoked pork sausage’ – usually found in the chilled sandwich/deli meat area of supermarkets. Recipe looks great…makes me slightly homesick!