This is a Paul Hollywood recipe that I have adapted slightly. It is gorgeous. Eat straight away and/or pop it in the fridge and eat for the next couple of days (I recommend re-heating it in the microwave). If you are vegetarian then don't add the meat.
Ingredients
Method
Put the pastry in a tin, bake blind for 20 minutes at about 180 degrees. It should just be turning golden.
Steam the leeks for 8 minutes; do this by boiling the kettle, filling a pan and placing a colander in it. Chop the leeks into small chunks and carefully place them in the colander. Pop a lid on it so the steam stays in. Try to make sure that the leeks don't break up. When they are done, leave them with the lid off and season.
Grate lots of cheese on the pastry. Pop the leeks on it "trunk" side down.
Mix the cream and egg together. Season the mix.
Cover the leeks with the egg mix. Grate more cheese over the top. Add the ham and more cheese.
Cook for 20-25 minutes at 180ish. Keep an eye on it!
Eat warm or cold!
- Ready rolled shortcrust pastry
- 3 leeks (or two large ones)
- 2 eggs
- 150ml double cream
- Lots of extra mature cheese
- Ham
- Salt and pepper
Method
Put the pastry in a tin, bake blind for 20 minutes at about 180 degrees. It should just be turning golden.
Steam the leeks for 8 minutes; do this by boiling the kettle, filling a pan and placing a colander in it. Chop the leeks into small chunks and carefully place them in the colander. Pop a lid on it so the steam stays in. Try to make sure that the leeks don't break up. When they are done, leave them with the lid off and season.
Grate lots of cheese on the pastry. Pop the leeks on it "trunk" side down.
Mix the cream and egg together. Season the mix.
Cover the leeks with the egg mix. Grate more cheese over the top. Add the ham and more cheese.
Cook for 20-25 minutes at 180ish. Keep an eye on it!
Eat warm or cold!
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