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Egg and Leeky pasty

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Mrs Ava:
One that my late Devonshire Granny used to make us for afternoon tea.

slice up your leeks, as many as you like and sweat them down in a good dollop of butter.  Once soft, leave to go cold.  Line a flan dish or high sided plate with shortcrust pastry and spread the squishy leeks over the base.  Season with lashings of salt and pepper, then make a few 'dips' in the leeks, like little ponds, and carefully break in an egg into each dimple, again, as many as you like, the end result being the whole of the top of the pasty will be covered in egg white.  Bake in a moderate oven until the eggs are as set as you like them.  

Sorry it's a bit vague, but Grandma didn't write her recipes down, they were just verbally passed on, and being of old devon stock, it was as much butter and cream as you can possibly manage!  ;D

Hyacinth:
I like the idea of that very much, EJ..like all good recipes, it's sparked off some adaptations I'll try (once my neighbour's leeks are into production ;D)...we've an on-going over-the-fence, or rather through the gaps in the hawthorne hedge arrangement - they get carrots & runner beans from me in the summer - I get leeks & brussels from them later on..

Does anyone else crush up some curry leaves when they sweat down leeks? The flavours seem to 'marry' very well... - Lishka

Palefire:
Lovely idea EmmaJane - I was just wondering this afternoon what to do with the leeks that have managed to survive being overshadowed by some unruly sprouts!!

Love, Palefire
xxx

Beer_Belly:
EmmaJane - I just wanted to thank you for this recipe - I tried it the other day and it was wonderful. I did bake the pastry blind beforehand to make sure the bottom wasn't soggy - not many people like soggybottoms apparently :-)

Mrs Ava:
Hiya Beer_belly - cool, glad you liked it - spoke to my mum and apparently if grandma had too much pastry she would stick a pastry lid on it, making it into more of a pie I guess.

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