300 g (12 oz) shortcrust pastry
4 eggs
2 tbsp (25 g) 1 oz butter, melted
450 (1 lb) leeks
salt and pepper
2 tablespoons top of milk
4 eggs
2 tbsp (25 g) 1 oz butter, melted
450 (1 lb) leeks
salt and pepper
2 tablespoons top of milk
method
Roll out the pastry and use half to line a large pie plate.
2. Top and tail the leeks and wash thoroughly.
3. Slice into 2.5 cm (1 in) lengths and cook in boiling salted water for 5 minutes.
4. Drain well and allow to cool.
5. Arrange the leeks in the pie, make four hollows in the leeks with the back of a spoon, then break an egg into each depression. Season well.
6. Mix the butter with 1 tablespoon of the milk and pour over the leeks.
7. Put on the pastry lid, making a few vents, glaze with the rest of the milk and bake at 200°C, 400°F, mark 6 for 35 minutes until the pastry is golden and the filling cooked through.
2. Top and tail the leeks and wash thoroughly.
3. Slice into 2.5 cm (1 in) lengths and cook in boiling salted water for 5 minutes.
4. Drain well and allow to cool.
5. Arrange the leeks in the pie, make four hollows in the leeks with the back of a spoon, then break an egg into each depression. Season well.
6. Mix the butter with 1 tablespoon of the milk and pour over the leeks.
7. Put on the pastry lid, making a few vents, glaze with the rest of the milk and bake at 200°C, 400°F, mark 6 for 35 minutes until the pastry is golden and the filling cooked through.
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