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Ingredients:

6 large leeks, washed and finely shredded
200g streaky bacon
200g suet pastry
3 eggs, beaten
400ml milk (about)
1 tbsp double cream
salt and freshly-ground black pepper, to taste

Method:

Place the leeks in a bowl and cover with boiling water. Allow to sit for 2 minutes then drain in a colander. Add a layer to the base of a deep, metal pie dish (one that you can cook on the hob and in the oven), followed by a layer of the chopped bacon. Continue this layering process until all the leeks and bacon have been used up, finishing with a layer of leeks.

Season to taste then add just enough milk to cover the ingredients. Place on the hob and bring to a boil. Continue boiling for 30 minutes, then take off the heat and carefully cover the ingredients with the suet crust.

Transfer to an oven pre-heated to 180°C and bake for 20 minutes. Remove from the oven and carefully take off the pastry. Beat together the eggs and cream. Season to taste with salt and black pepper and pour this mixture over the top of the leeks. Replace the crust, return to the oven and cook for 10 minutes more.

Serve hot.