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Leek Pasty




Source of Recipe


WDA


Recipe Introduction


This is the basic recipe for leek pasty, however you can make it without the bacon. Add the same weight of cooked, diced potatoes or small cubes of cheese, or split the weight between both.


List of Ingredients




450g/1lb shortcrust pastry
3 medium leeks, washed, trimmed and shredded
50g/2oz butter
Salt pepper
175g/6oz chopped bacon
2 medium free-range eggs
1tbs fresh, chopped parsley
1tsp chopped sage
Egg and milk for sealing and glazing

Recipe



Peel the potatoes, take each one, lay it on it's' side and cut a slice downwards to give a flat surface. Using a teaspoon or melon baller, hollow out the potato to form potato boats (use the scooped out potato for a soup or a quick cheese and potato pie). Place the potatoes in a large pan and cover with milk. Add the flavourings- onion, bay, celery, carrot, peppercorns, garlic and parsley, and bring to the boil, reduce the heat and simmer until the potatoes are tender.
Cook the leeks in a little butter until tender but still vibrant green, keep warm. Cut the large leek in half lengthways, wash well then remove 6 lengths to wrap around the potato. Cook in salted boiling water until tender, drain and keep warm.
Measure enough milk for the sauce. Melt the butter in a pan, stir in the flour and pour a little of the liquid in at a time, whisking thoroughly between additions. Place back on the heat, stir until thickened then add the cream. Season to taste, add the grated cheese, stir until melted.
Poach the eggs in simmering water with a little vinegar added for about 4 minutes, drain well.
To assemble- place a potato on a serving plate, fill with the cooked shredded leek. Wrap with one of the lengths of leek. Top with a poached egg, and finally pour some of the sauce over and around the potato. Garnish with either chopped parsley or chives and a couple of whole, cooked baby leeks or spring onions.