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Licky Pasty

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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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