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Leek pie receipe

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  • Leek pie receipe

    Roughly:
    6 leeks
    500gr mincemeat
    mushrooms
    3 potatoes
    3 eggs
    carrots
    Pastry, we used "rough pastry" 100g flower, 100 gr butter, bit of water, but any sort would work.

    Fry meat, drain off fat, fry mushrooms with meat
    Finely cube carrots and potatoes, 5mm cubes.
    Add carrots and potatoes. Add a stock cube or boulion powder dry.
    Fry for 5 to 10 mins.
    Beat eggs with a little milk. One eggs worth of milk.
    Put mixture in oven dish, pour egg mixture over.
    Put pastry on top.

    Cook for half and hour 200 degrees.

    Eat



    It's really nice, would go well with a side dish of steamed cabbage and maybe a little gravy.
    "Orinoco was a fat lazy Womble"

    Please ignore everything I say, I make it up as I go along, not only do I generally not believe what I write, I never remember it either.

  • #2
    Sounds delicious, Womble, I might try and use it as a pasty filling. We take pasties to the lottie quite often at this time of year because they're perfect for eating without cutlery and are more filling and warming than sandwiches. There's nothing quite like a visit to the lottie, with a hearty meal eaten at the place where most of the ingredients were grown.
    Into each life some rain must fall........but this is getting ridiculous.

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    • #3
      Wow, Ive just started making my own pies, have had a bit of trouble with the pastry though, it keeps sticking to the kitchen side. Haven't used eggs in one yet, must try it.
      Didn't get on with puff pastry.

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      • #4
        Originally posted by Shaun Hayley View Post
        Wow, Ive just started making my own pies, have had a bit of trouble with the pastry though, it keeps sticking to the kitchen side. Haven't used eggs in one yet, must try it.
        Didn't get on with puff pastry.

        I was watching Rachel Allens "Bake" yesterday and she rolled pastry between two sheets of cling film, I'm going to try it next time I make a pie.

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        • #5
          Originally posted by bluemoon View Post
          Sounds delicious, Womble, I might try and use it as a pasty filling. We take pasties to the lottie quite often at this time of year because they're perfect for eating without cutlery and are more filling and warming than sandwiches. There's nothing quite like a visit to the lottie, with a hearty meal eaten at the place where most of the ingredients were grown.
          It's a recipe my OH used to make in Holland when she was young, but I think it would work very well as a pasty filling, it's quite dry.
          "Orinoco was a fat lazy Womble"

          Please ignore everything I say, I make it up as I go along, not only do I generally not believe what I write, I never remember it either.

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          • #6
            Sounds yummy Womble!

            I do have a query, bearing in mind I'm an almost 'non-cook' what do you do with the Leeks and at what point do you add them?

            Cheers
            All the best - Glutton 4 Punishment
            Freelance shrub butcher and weed removal operative.

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            • #7
              Originally posted by Glutton4... View Post
              Sounds yummy Womble!

              I do have a query, bearing in mind I'm an almost 'non-cook' what do you do with the Leeks and at what point do you add them?

              Cheers
              I'm really glad you asked that question - I wanted to know but didn't like to ask!
              Wars against nations are fought to change maps; wars against poverty are fought to map change – Muhammad Ali

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              • #8
                I noticed that! At what point do you use your 6 leeks - quite a lot, I think.
                Whoever plants a garden believes in the future.

                www.vegheaven.blogspot.com Updated March 9th - Spring

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                • #9
                  I have a wartime leek pudding recipe here for any vegetarians - taken from the Wartime Kitchen and Garden book
                  Potato suet crust pastry
                  8oz SR flour
                  2oz suet (I use veggie)
                  2oz raw potato grated
                  Filling
                  2-3 large leeks or 6 small - split, washed and cut into 1" chunks

                  Make up the pastry and use 2/3 to line a pudding basin - leave the rest for a lid. Fill the basin with cut leeks, seasoning each layer - roll the lid, damp the edges and seal over the top. Cover with greaseproof paper and steam for 2 hours. It says 'serve with a good brown gravy'.
                  I quite liked it - and so did Ruth Watson on the series!
                  Whooops - now what are the dogs getting up to?

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                  • #10
                    Jeanne l reckon if someone wasn't a veggie then a bit of chopped bacon in that pudding would make it even yummier. Leeks and bacon go so well together

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                    • #11
                      Use lots of flour on the board..your hands..the rolling pin. That'll stop it sticking !!

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