I tried out a new recipe tonight: Sausage, Leek and Apple Pie.
When I was young we would eat store bought savory pies - I think they might have been made by Swanson. They had beef and peas and carrots in them and the crust was always hard and didn't taste like much. I never really liked them.
So when I saw the recipe for the savory pie at Making Light, I was a little hesitant. I mulled it over in my head for a couple of days before deciding to give it a try. It didn't have any of the same ingredients that I remembered from the old ones I had as a kid and all the recipes I've made from the Making Light have turned out well.
It took me just over an hour to get the pie together and another 45 min to cook it (this included time to make the pastry). It turned out well - not spectacular but way way way better than the pies I remember and the recipe is definitely filled with potential. I ate it with a nice Australian Pinot Grigio.
I did deviate from the recipe a tad. I omitted the saffron because I didn't have any in the house. I forgot the splash of sherry (which I do have in the house). Both of these would add to the savoriness and goodness of the pie. Next time I think I'll increase the sausage and decrease the leeks (there was a lot of cooking water that had to be reduced). I also didn't have any tapioca in the house which explains the runny sauce.
But all in all the recipe is a keeper. I may even try making individual pies to take to work/school.