A couple of weeks ago we acquired an allotment, which had plenty of weeds to clear, but also quite a few leeks. They were a bit past their best but once the tough centre had been removed the rest was fine, and once they had all been cleaned up and sliced I ended up with 3 large freezer bags full. Next came the job of deciding what to do with all those leeks, and first I made a chunky leek & potato soup, which the kids lapped up for lunch within hours of the leeks being picked.
With some pork left over from a roast the natural thing to make next was a pork and leek pie, which I added some grated apple to and a handful of sage. There are no accurate measurements for this pie as I never weighed the leftover pork or leeks, so just use whatever you have.
Apple, Pork & Leek Pie
approx 1kg leeks, sliced
2 tbsp olive oil
knob of butter
vegetable stock cube
approx 200ml double cream
fistful of sage
leftover roast pork
2 eating apples (Braeburn), grated
sheet of puff pastry
1 egg, beaten
- heat the oil and butter in a large pan
- add the sliced leeks and stir over a medium heat
- add some ground black pepper and crumble a vegetable stock cube in
- sautee the leeks until softened & then stir in the cream, sage, pork and grated apple
- continue cooking over a medium heat until heated all the way through
- pour the filling into a large shallow dish
- lay the sheet of ready rolled pastry over the dish, and tuck in any overhanging edges
- brush with the beaten egg
- bake in a preheated 200C oven for 30 minutes, until golden brown
Follow our allotment journey here.