Cheese and Leek Pie
May 19th, 2005
(This is my Mum’s recipe and she was never a great one for weights and measures)
Ingredients:-
Shortcrust pastry – enough to line a pie plate or maybe a flan case, plus plenty to cover the cheese and leeks which will start as a great dome before melting on cooking.
Leeks – it’s up to you!
Grated cheddar cheese – at least two double handfulls.
Milk or beaten egg to glaze.
Method:-
Grease plate or flan tin.
Roll out pastry – I would suggest 1 part for the base to two parts for the lid.
Line the base.
Cut leeks into 1 to 2 inch lengths and boil or steam lightly till just tender then place on base.
Throw on as much grated cheese as you can handle.
Mum’s resembled a sugar loaf mountain at this stage!
Dampen base edges with water and throw on the pastry lid.
Trim and knock up edges to seal. Cut a little slit in top for escaping steam.
Bake on Gas 5 – 6 for about half an hour.
(It’s a while since I made this and I don’t remember using a pie funnel but there’s no reason not to if you wish.)
Thanks to Helen on plot 26. The second of many…so please get emailing…
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