| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | Cornish | 1 | servings | |
INGREDIENTS
| Shortcrust pastry | ||
| Leeks | ||
| Butter | ||
| Salt and pepper |
INSTRUCTIONS
Prepare the leeks by removing the dark green heads, and slicing the remainder, then washing thoroughly in cold water to remove any grit. Make the pastry and roll it out until it is about a quarter of an inch thick. Cut it into rounds, using a saucer or a small plate as a template. Use the leeks for filling, placing an appropriate amount of filling on one half of each circle of pastry. Put a knob of butter on top and season with salt and pepper. Dampen the edges of the pastry with water, then fold over the other half of the circle, to form a pasty shape. Press the edges together with the fingers and crimp to seal. Make 2 or 3 ventilating slits in the top of the pasty, brush with milk or egg if you want a glaze, and bake in a hot oven 450F until the pastry is pale brown, then reduce the heat to medium (350F) for about 40 minutes. Converted by MC_Buster. NOTES : This is a traditional Cornish recipe. The meat and potato varieties of Cornish pasties are the most well-known, but traditionally all sorts of fillings were put in pasties, including vegetable ones. "Licky" is another word for "leek". Converted by MM_Buster v2.0l.
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