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      Title: Likky Pie
 Categories: Pies, British, Pork, Dairy, Eggs
      Yield: 4 Servings
 
    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.
  
  Recipe from: Dairy Book of British Food

  Posted by Helen Watson at hwatson.force9.co.uk
  
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