450g (1 lb) shortcrust pastry
2/3 cup (150 ml) 1/4 pt cream
12 leeks
nutmeg
salt and pepper
2/3 cup (150 ml) 1/4 pt cream
12 leeks
nutmeg
salt and pepper
method
1. Divide the pastry into 4 equal parts, mould these into balls, roll them out to the size and shape of saucers and place them on a baking dish or tin.
2. Wash the leeks and cut into pieces 6 mm (1/4 in) long, place these in a basin with the cream, salt and pepper and nutmeg. Mix well.
3. With a pastry brush dipped in water wet all round the edges of the pastry circles.
4. Fill the centre of each with the prepared leek mixture.
5. Gather up the sides of the pastry so that each circle assumes the shape of a puckered purse, this must be secured by fastening the pleats together with a wetted circular piece of pastry gently pressed on the centre.
6. Cook for 30 minutes at 200°C, 400°F, gas mark 6.
2. Wash the leeks and cut into pieces 6 mm (1/4 in) long, place these in a basin with the cream, salt and pepper and nutmeg. Mix well.
3. With a pastry brush dipped in water wet all round the edges of the pastry circles.
4. Fill the centre of each with the prepared leek mixture.
5. Gather up the sides of the pastry so that each circle assumes the shape of a puckered purse, this must be secured by fastening the pleats together with a wetted circular piece of pastry gently pressed on the centre.
6. Cook for 30 minutes at 200°C, 400°F, gas mark 6.
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