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  Added: Apr 27, 2011  •  Visited (221)  •  Print version Print this recipe (6)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Leek And Bacon Pie
What You Need:
  • 1/8 pint water
  • 8 oz flour
  • 4 oz mutton dripping
  • A pinch of salt

    FOR THE FILLING
  • 2 bunches of leeks
  • Salt and pepper
  • 4 rashers of fat bacon, chopped
  • 3 beaten eggs
  • ˝ pint milk

  • How To Cook:
    MAKE THE FILLING FIRST:
    1. Thoroughly clean the leeks cut the white parts into thick rings and scald in boiling water.

    2. Fry the bacon in its own fat in a saucepan.

    3. Drain the leeks, add to the bacon, cover with boiling water, season and cook until the leeks are fairly soft.

    NOW MAKE THE PASTRY:
    1. Bring the water to the boil, take from the heat and quickly dissolve the dripping in it.

    2. Put the flour in a basin, make a well in the center, add the liquid and salt and quickly work in the flour, using a wooden spoon.

    3. When the dough is firm, roll out on a floured board, cut off enough to cover the pie dish and line the sides of the dish with the remainder.

    4. Put in the filling, cover with the remaining pastry and make a large hole in the center of the pastry.

    5. Glaze with beaten egg and bake in a hot oven (450°F) until the pastry is light brown.

    6. Mix remaining beaten eggs with the milk and make custard.

    7. Take the pie from the oven and pour in the egg and milk custard through the opening,

    8. Cover the opening with a piece of pastry, return the pie to the oven to bake very slowly (300°F) until the custard has set.

    TIP:
        Cooked chicken may also be added to the pie filling.
     
    To Make: 1 pie
    This recipe is also available in:
    Cuisine » Europe » Wales
    Dish » Pie & Tart
    Main Ingredient » Vegetables » Leek
    Main Ingredient » Meat & Poultry » Bacon
    Main Ingredient » Grains & Cereals » Flour

     





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