Leek Pie
For the pastry case:
175 g (6oz)plain flour
75g , (3 oz) fat, use a mixture of white fat and welsh butter
water to mix
For the filling:
3 medium sized leeks
1 tblsp plain flour with some pepper added to it
125g (4 oz) strong Welsh cheese such as cheddar, grated
2 tblsp milk
1 beaten egg
-Rub the fat into the flour and add enough water to form the dough, chill the
pastry if possible
-Clean and trim the leeks and cut them into half inch pieces
-Parboil leeks and drain
-Roll out half the dough and line a shallow 7 inch/18cm pie dish with it
-Roll out the remainder of the pastry and cut it into quarter inch strips
-Put the leeks in the pie dish and sprinkle with the seasoned flour
-Mix the cheese with the milk and spread evenly on the leeks
-Use the pastry strips to make the lattice on top
-Glaze with the beaten egg and bake at 220°C/425°F/Gas Mark 7 for 30 minutes or
until pastry on top is golden brown
Quality Cottages