Licky Pasty is a traditional English recipe (from Cornwall) for a classic pasty of leeks and butter baked in a flour, lard and suet pastry case. The full recipe is presented here and I hope you enjoy this classic English version of: Licky Pasty.
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Original Version
This is a classic recipe for a pasty filled with leeks rather than the more usual meat or fish blends. The word licky being the local Cornish pronunciation of 'leek'.
For the Filling:
leeks (white parts only), about 300g, finely shredded and well washed
75g butter (about)
salt and freshly-ground black pepper, to taste
Method:
Take two rounds of the pasty and fold half of each round over a rolling pin (this makes it easier to cover the filling) and arrange the shredded leeks over the uncovered half of pastry. Season to taste and top with a knob of butter.
Dampen the edges of the pastry lightly with water or milk then use the rolling pin to cover the filling with the other pastry half (so that you have a half-moon shape).
Now use your finger and thumb to either crimp the edges of the pastry together, leaving a small gap into which you can pour half the beaten egg mixture. Finish crimping the edges closed then cut a gash in the centre. Place on a baking tray and repeat the process with the second pasty then transfer to an oven pre-heated to 200°C and bake for about 40 minutes, or until the filling is piping hot and the pastry is firm and golden.
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