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Elisabeth Ayrton

Leek Pie

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

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

Ingredients

  • 1 lb (½ kg) leeks, cleaned and cut into 1 inch (2.5 cm) pieces
  • ¾ lb (360

Method

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 ⅛ inch (0.25 cm) thick. Roll out and

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