Ingredients with Measurements:
- 1 Saucisson de Lyon (French sausage)
- 2 leeks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 sheet puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Remove the casing from the Saucisson de Lyon and slice it into thin rounds.
3. In a large skillet, heat the olive oil and butter over medium heat. Add the onions and leeks and sauté until softened, about 5 minutes.
4. Add the garlic and sauté for another minute.
5. Sprinkle the flour over the vegetables and stir to combine.
6. Gradually add the milk and cream, stirring constantly, until the mixture thickens.
7. Season with salt, pepper, and nutmeg.
8. Add the sliced Saucisson de Lyon to the skillet and stir to combine.
9. Roll out the puff pastry on a floured surface to fit the pie dish.
10. Transfer the pastry to the pie dish and trim the edges.
11. Pour the Saucisson de Lyon mixture into the pie dish.
12. Brush the edges of the pastry with the beaten egg.
13. Bake for 30-35 minutes, or until the pastry is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 360
Fat: 26g
Saturated Fat: 12g
Cholesterol: 95mg
Sodium: 640mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 5g
Protein: 13g
Substitutions for ingredients:
- Saucisson de Lyon can be substituted with any other type of sausage.
- Leeks can be substituted with onions or shallots.
Variations:
- Add diced potatoes to the Saucisson de Lyon mixture for a heartier pie.
- Use a different type of cheese, such as Gruyere or cheddar, to sprinkle over the top of the pie before baking.
Tips and tricks:
- Be sure to remove the casing from the Saucisson de Lyon before slicing.
- Use a sharp knife to slice the Saucisson de Lyon into thin rounds.
- Roll out the puff pastry on a floured surface to prevent sticking.
- Brush the edges of the pastry with beaten egg to create a golden brown crust.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Saucisson de Lyon and Leek Pie on a platter with a side salad.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a glass of red wine, such as a Beaujolais or Pinot Noir.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the pastry is not browning evenly, cover the edges with foil to prevent burning.
Food safety advice:
Be sure to cook the Saucisson de Lyon to an internal temperature of 160°F (71°C) to ensure it is fully cooked.
Food history:
Saucisson de Lyon is a traditional French sausage that originated in Lyon, France.
Flavor profiles:
The Saucisson de Lyon and Leek Pie is savory and creamy with a hint of nutmeg.
Serving suggestions:
Serve the Saucisson de Lyon and Leek Pie as a main dish for lunch or dinner.
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Region: French