Leek Pastry

Preparation info

  • Difficulty


  • Serves

    2 to 4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • lb (750 g) leeks
  • Shortcrust pastry made with 12 oz (350 g) flour and 6 oz (175 g) fat
  • 8 oz (250 g) bacon or shoulder ham
  • 2 eggs
  • 4 fl oz (125 ml) milk
  • Salt and pepper


Cut the leeks into 1 in. (2.5 cm) pieces. Blanch in boiling water for 5 minutes, then drain.

Grease a small shallow roasting tin and line it with half the pastry. Cut the bacon into small pieces and put a layer on to the pastry. Add the leeks. Beat the eggs with the milk (reserving a little to use as a glaze) and season. Pour over the leeks, and cover with the remaining pastry, sealing the edges well. Brush the top of pastry with the reserved beaten egg mixed with a little milk. Place in the oven at gas mark 6, 400°F (200°C), for 25 minutes, then reduce the temperature to gas mark 3, 325°F (160°C), and cook for a further 20 minutes.