Method :
Set the oven
to 210C, Mark 7. First make the pastry
Cornish
Pasty.
Then put it in the refrigerator while you make the filling. Peel and
chop the onion. Chop the leeks and wash them very carefully. Melt half
the butter in a frying pan. Cook the onions until they are soft. Then
add the leeks and the rest of the butter to the frying pan. Cook slowly
for about 15 minutes until the leeks are very soft.
Take the
frying pan off the heat. Chop the bacon and add it to the leek and onion
mixture. In a small bowl, mix the flour and the cream well. Add this to
the mixture in the frying pan. Mix well. Ad salt and pepper. Let the
mixture get cold. Then roll out half the pastry and put it in the bottom
of a pie dish. Press the edges together tightly. Make a hole about 2cm
long in the centre of the pie. Brush the top of the pie with beaten egg.
Cook in the oven at 210C, Mark 7 for 15 minutes, then for 20-30 minutes
more at 180C, Mark 4. Serve hot.
Serves 4
The leek is
the national sign of Wales, but leeks are in fact used in cooking all
over Britain.
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