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4 salted pilchards
4 or 5 large leeks
1 cup fresh single cream
Shortcrust pastry
Beaten egg (for glazing)
salt and pepper to taste
Remove the coarse outer leaves from the leeks, wash and cut into equal lengths of about 2 inches (50mm). The leeks should be scalded in boiling water for two minutes then removed and allowed to drain. When dry they should be laid along the bottom of a pie dish which has already been lined on the bottom and sides with pastry. Four salted pilchards, previously soaked in salt water for 24 hours, should be washed and placed along side the leeks. The pastry cover should be loosely applied and glazed and the pie baked in a moderate oven at 300 to 325 degrees F (130 to 160 degrees C) for fifty minutes. When cooked remove the top crust and drain off the gravy replacing it with the cup of heated cream.
Recipe submitted by Jim Catanich
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