Leek and Sausage Pie

From Andshewasrecipewiki

• 9 leeks
• 2 cups of chicken broth
• 6 tablespoons of butter
• 6 tablespoons of flour
• 1/2 teaspoon of salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup cream
• Freshly ground horseradish - to taste
• 1 9-inch baked pie shell
• 1/2 pound of pork sausages, fully cooked and drained
• 1 8-inch pastry round

1. Trim the roots and green leaves from the leeks and cut into julienne strips
2. Cook the leeks in chicken stock until just tender, but not mushy - about 15 minutes. Drain and reserve the liquid
3. Preheat oven to 375
4. Melt the butter, blend in the flour salt and pepper. Add 2 cups of reserved liquid slowly while stirring. Bring to a boil, cover, and then cook over hot water stirring occasionally, for 30 minutes
5. Add the cream and leeks to the sauce and reheat. Season with horseradish and place in the baked pie shell
6. Arrange the sausages like spokes of a wheel over the mixture and place the pastry round on top
7. Reheat the pie in the oven for 10 minutes. Serve immediately.

Serves 6