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

 

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Food & Drink