Leeky Larrup is a traditional English recipe (originating in Cornwall) for classic dish of layered pork, leeks, potatoes and swede baked in a rough puff pastry shell. The full recipe is presented here and I hope you enjoy this classic English version of: Leeky Larrup.
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This is a baked, layered, dish of pork and vegetables cooked in a sandwich tin (about 20cm diameter) and the name 'larrup' probably comes from contraction of 'layer up'.
Ingredients:
225g (8 oz) rough puff pastry (ie made with 225g flour)
2 large leeks [white part], chopped
1 large [2 medium] peeled potato, sliced
1 slice turnip, cut into small slices
3 large slices streaky belly pork
4 tbsp parsley
1/2 vegetable bouillon cube, crumbled
salt and freshly-ground black pepper, to taste
Method:
Pre-heat your oven to 220°C (200°C fan/430F) and grease sandwich cake tin. Layer two baking parchment strips in a cross shape across the base of the pan, ensuring that there's an overhang to help lift it out.
Prepare the rough puff pastry according to the recipe, though in Cornish style I would use half butter and half lard instead of just butter.
Roll out your rough puff and use 2/3 to line the base and sides of the tin. Cut the pork into small pieces then arrange alternate layers of pork, leeks, potato and turnip in the tin, ensuring that you finish with pork (i.e. three layers of pork and two of vegetables). Season each layer with parsley, crumbled bouillon cube, salt and black pepper as you finish it.
Cover with the remaining pastry and cut a hole in the centre for the steam to rise. If desired, glaze the top of the pastry with milk or beaten egg. Transfer to your pre-heated oven and bake for about 70 minutes, until the ingredients are cooked and the pastry is golden brown.
Allow to cool slightly, slice into wedges and serve.
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