Leek Pie

This recipe comes from a 1956 copy of The Constance Spry Cookery Book.

  • 8 young leeks
  • bay leaf
  • 3 oz unsmoked bacon or ham
  • Freshly ground black pepper
  • stock or water
  • 1 egg
  • 1-2 spoonfuls cream
  • short crust or flaky pastry
  • beaten egg for brushing

Cut leeks in small pieces, put them into a saucepan or deep skillet with a bay leaf and the unsmoked bacon or ham cut into small dice.  Add pepper and cover with stock or water.  Simmer until the water is almost evaporated.  Draw aside, cool slightly, and stir in a beaten egg and a spoonful or two of cream.   Transfer to a deep pie dish and cover with flaky pastry or shortcrust pastry that has been rolled out thinly.  Press down well around the edges, brush with beaten egg, and bake at 425 degrees until golden brown.  Serve hot or cold.

Short Crust Pastry

  • 6 oz plain flour
  • a pinch of salt
  • 2 oz butter
  • 2 oz shortening
  • about 3-5 tablespoons of cold water

Sift the flour with the salt, rub the fat in until it is like coarse breadcrumbs.  Add the water a little at a time, stirring with a fork until the mixture forms into a ball.  You may need more or less water, but the mixture should not bee wet or crumbly.  Roll out onto a floured board to desired thickness.

Filed under: Seasonal Food Recipes on June 3rd, 2009 |

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