225 g Leeks; sliced
450 g Lean boneless pork; cut into
2 1/2 Cm cubes
150 ml Milk
75 ml Single cream
2 Eggs; lightly beaten
225 g Puff pastry
Preheat oven to 200 0C / 400 0F / Gas 6.
Par-boil the leeks for about 5 minutes. Drain well. Fill a 1.1
litre (2 pint) pie dish with the leeks and pork and pour in the
milk. Cover with foil and bake for about 1 hour (don't worry if it
looks curdled). Stir the cream into the eggs, then pour into the
dish. Allow the pie to cool. Preheat oven to 220 0C / 425 0F / Gas
7. Roll out the pastry on a lightly floured surface to 5 cm (2
inches) wider than the dish. Cut a 2.5 cm (1 inch) strip from the
outer edge and use this 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 whole in the
centre of the pie and use pastry trimmings to decorate. Bake for
about 25-30 minutes, until risen and golden brown.
