Picnic Leek, Sausage & Pickle Pie

Method

• Heat the oven to 190° C, Gas 5.
• Line a 22cm x 4cm deep loose bottomed flan tin with half the pastry.
• Dock well and chill.
• Bring a large pan of water to the boil, add a little salt and plunge the leeks in.
• Cook for 3 minutes to soften then refresh under cold water, drain well and lay on kitchen paper, keep as green as possible.
• Place the sausage meat in a bowl, add the pepper, parsley and a little salt and pepper, mix well.
• Add the whole egg and mix well.
• Place half the sausage meat into the pre prepared pastry ring.
• Lay the leeks on top and season well.
• Top with the sweet pickle, and spread out nice and evenly. 
• Top with the other half of the sausage meat, pack down well.
• Moisten the edge of the pastry with a little beaten egg, lay over the other half of rolled out pastry and seal well.  Trim off any excess, then crimp the edges.
• Brush with beaten egg and sprinkle over some sesame seeds, then make 3 incisions in the lid.
• Bake in the pre heated oven for 35-40 minutes, or until light golden in colour.
• Remove from the oven and leave to cool.  
• Then chill well before attempting to cut and eat.