Leek Pie

A recipe traditional all over the north-west of England. The leeks should set in a creamy custard, delicious with the crisp pastry.


  • 1 lb (½ kg) leeks, cleaned and cut into 1 inch (2.5 cm) pieces
  • ¾ lb (360 g) short pastry
  • ½ lb (240 g) home-cooked ham or fried gammon slices, cut into ½ inch (1 cm) pieces
  • 3 eggs
  • cup (1.5 dl) milk
  • White pepper


Plunge the leeks into boiling salted water and simmer for 5 minutes. Drain and allow to cool for 10 minutes.

Line a flan tin with the pastry rolled out to about inch (0.25 cm) thick. Roll out and reserve a thinner circle for the lid.

Cover the bottom of the flan with the ham or gammon pieces. Beat the eggs (reserve a little for glazing the pastry). Gradually beat in the milk and a pinch of white pepper. Do not add salt as the ham will salt the whole dish. Pour the mixture over the ham and lay the cooled leeks in it. Put on the pastry lid and seal carefully. Brush over with the reserved egg and bake at 350°F (180°C, Gas Mark 4) for 30 minutes. If the pastry becomes too brown, cover lightly with foil.