Prep 20 mins
Cook 30 mins
From Celtic Cookery by Iris Price Jones. Leeks are a national emblem of Wales, and are plentiful in their season. You'll want enough pastry to line the dish as well as make a lid for it!
- 8 ounces prepared leeks
- 2 ounces butter
- 1⁄2 pint single cream
- 2 eggs
- 4 ounces boiled ham
- 1 pastry for single-crust pie
- Prepare the leeks by cutting off the roots, the coarse green leaves and the damaged outer layer. Run under the tap to get rid of the dirt and grit. Slice them into a colander and rinse again. Cook them gently in the butter till soft.
- Line a shallow pie dish with a layer of pastry, and turn the leeks and the ham (chopped small) on to it.
- Mix cream and eggs well together. Season with salt and plenty of pepper and strain into pie dish. Cover with a pasrty lid, and brush with milk.
- Bake for about 30 minutes in a 350F oven.
- This pie tastes better warm than hot. If you prefer a flan, just cook without the pastry lid.
One of my favorite pies! I used half and half and added two pinches of herbes de Provence and it came out marvelously.
Nice savory pie. Next time I would add some herbs.
Another five star review. I had a bit of trouble with this recipe (not familiar with "single cream", "pastry lid".) Nevertheless I muddled through. I may have been off a little, but the finished result was delicious. I used a little extra ham, and I have no idea how much leeks, as my scale wasn't working. I used two crusts, bottom and top. The result was just wonderful. Thanks so much.