This feast-day dish, more grammatically known as Leek Pie, has a delicate subtle flavour.
- 8 oz leeks trimmed, sliced and washed
- salt and pepper
- 1 lb lean boneless pork cut into 2.5 cm (1 inch) cubes
- 1/4 pint fresh milk
- 3 floz fresh single cream
- 2 eggs lightly beaten
- 7 1/2 oz packet frozen puff pastry thawed
- Parboil the leeks in salted water for about 5 minutes. Drain well. Fill a 1.1 litre (2 pint) pie dish with the leeks and pork. Season to taste and pour in the milk.
- Cover with foil and bake at 200°C (400°F) mark 6 for about 1 hour. (Don't worry if it looks curdled.)
- Stir the cream into the eggs, then pour into the dish. Allow the pie to cool.
- Roll out the pastry on a lightly floured surface to 5 cm (2 inches) wider than the dish. Cut a 2.5 cm (1 inch) strip from the outer edge and use to line the dampened rim of the pie dish. Dampen the pastry rim with water, cover with the pastry lid and seal the edges well, then knock up and flute. Make a hole in the centre of the pie and use pastry trimmings to decorate.
- Bake at 220°C (425°F) mark 7 for about 25-30 minutes, until risen and golden brown.
Calories: 586 kcal
Carbohydrates: 34 g
Protein: 34 g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 177 mg
Sodium: 256 mg
Potassium: 654 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 1337 IU
Vitamin C: 7 mg
Calcium: 108 mg
Iron: 4 mg