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 (or Likky Pie, Likky Pasty) Stewed leeks and bacon under a shortcrust paste with a hole. When near-cooked, whole egg and cream poured in to form a custard. Image: recipesfromacornishkitchen.blogspot.com Known at least since John Murray’s ‘Handbook for travellers in Devon and Cornwall‘ of 1865. ‘A Cornish Parish: Being an Account of St. Austell, Town, Church, District and People‘ (1897) by Joseph Hammond has; “Leeky-pie is made of leeks and cream; if you can get conger to put into it, so much the better.”  The original source of this receipt isn’t known. Can you help? [email protected]8 oz leeks, trimmed, sliced and washed salt and pepper 1 lb lean boneless pork, cubed 1/4 pint milk 3 fl oz single cream 2 eggs, beaten 8 oz puff pastry 1. Parboil the leeks in salted water for about 5 minutes. Drain well. Fill a 2 pint pie dish with the leeks and pork. Season to taste and pour in the milk. 2. Cover with foil and bake at 200°C (400°F) mark 6 for about 1 hour. (Don’t worry if it looks curdled.) 3. Stir the cream into the eggs, then pour into the dish. Allow the pie to cool. 4. Roll out the pastry on a lightly floured surface to 2 inches wider than the dish. Cut a 1 inch strip from the outer edge and use to line the dampened rim of the pie dish. Dampen the pastry rim with water, cover with the pastry lid and seal the edges well, then knock up and flute. Make a hole in the centre of the pie and use pastry trimmings to decorate. 5. Bake at 220°C (425°F) mark 7 for about 25-30 minutes, until risen and golden brown.  |
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