SAUSAGE & LEEK TART WITH HONEY GLAZE

We love sausages in our house but sometimes I want something more than just bangers and mash but just as simple to make.

This tart always goes down well and can be eaten hot or cold.  It's good for lunch or supper and is easy to transport for picnics.  It freezes well too.  I have used cumberland sausages because that's what I like but you could use which ever you prefer.  Fancy it up a bit if you want and use toulouse or wild boar sausages.  I do suggest that you use good quality sausages though as others can be very fatty and although the bread crumbs soak up some fat, you could end up with an oil slick on top.

You don't have to make your own pastry but you really should.  It's not hard and much cheaper than the bought stuff.

PASTRY
200g Plain Flour
75g Sunflower Margarine
25g White Fat (Cookeen)
Cold Water to Combine

FILLING
1 tbsp Olive Oil
1 Large Leek
8 Fresh Sage Leaves
454g Cumberland Sausages (1 Pack of 8)
100g Fresh White Bread Crumbs
1 Egg
Honey to Drizzle
Sesame Seeds

First make your pastry by rubbing the 2 fats into the flour.  You can do this by hand or in a food processor.  I use a little white fat in my pastry because I find it gives a crisper bake.  Once you have the 'bread crumb' finish, add your cold water slowly while mixing till you have a soft slightly wet dough.  If it's still a little wet it's easier to not overwork when adding flour to the surface and rolling out.

Roll your pastry and line a 8/9" flan tin.  Trim the edges and pop in the freezer for 15 minutes to chill.  This helps stop it shrinking when baking.  When it's chilled, line with parchment and fill with baking beans (dried pulses, rice, whatever you have to hand).  Bake for 15 minutes at 160C Fan.  Next remove the beans and parchment and return to the oven for another 5 minutes to cook the centre.  Because of the fat in the sausages it's important that the pastry is cooked to avoid the dreaded  'Soggy Bottom'.

While the pastry is cooking, slice your leeks thinly.  I slice it into quarters horizontally then slice the four sections, you don't want big chunks of leek.  Put the leeks in a pan with the oil and cook till soft and translucent.  Now snip in the sage and cook for 2 minutes more.

Let the leeks cool slightly while you remove the skins from your sausages.  Now add the leeks, breadcrumbs and egg and combine well.  You could use your hands for this but if you're a bit squeamish, use a mixer.  When it's all mixed, fill your pastry shell and Bake for 20 minutes at 160C Fan.

Drizzle over some honey and sprinkle with sesame seeds.  Bake for a further 10 minutes to get a nice sticky golden finish.