The Leek Pie You’ve Never Heard Of — A Real English Village Recipe скачать в хорошем качестве

The Leek Pie You’ve Never Heard Of — A Real English Village Recipe

The Leek Pie You’ve Never Heard Of — Earls Barton Leek Pie — English Village Recipe (Northamptonshire) Earls Barton, a Northamptonshire village just a few miles from Olney (famous for its pancake race), has its own Shrove Tuesday tradition: Leek Pie Supper. Locals from the village are affectionately known as “Barton Leeks,” a nickname rooted in the belief that the surrounding soil was perfect for growing leeks. The pie itself dates back to late Victorian or early Edwardian farming communities (late 1800s–early 1900s). Families prepared it before Lent began, when meat and fat needed to be used up. It was reportedly baked at the local butcher’s oven (though some accounts argue the village bakery is more likely) and shared at the community feast. By the mid-20th century, the pie was fading from everyday use, but it was revived in the 1960s as the Leek Pie Supper, complete with entertainment by schoolchildren. Today, the tradition is so central to the village’s identity that the village sign features a leek and a steaming pie. This rustic farm pie blends beef, bacon and locally grown leeks, cooked simply and slowly. It is hearty, savoury, and deeply old-fashioned — the kind of meal a farm worker could carry into the fields, or a community could share at a feast. 👇 RECIPE BELOW ❤️Hello, Friends! If you liked my video recipe, help develop the channel: Rate the video! Put 👍 - I would be very grateful, and it will help the channel's development. Please write your comment and ask me questions about recipes. I will be happy to answer you. 📢 You can also share this video with your friends by clicking the arrow in the right corner below the video. Subscribe to the channel and click the bell to stay up-to-date with new videos featuring delicious recipes.    / backyardchef   Spare a brew for the chef? Treat me to a cup — click the link: https://www.buymeacoffee.com/backyard... 🙏 SUPPORT OUR CHANNEL 🙏 I want to express my gratitude for all the support I received. It really helps with running this channel and sourcing ingredients for the recipes. Thank you to all of you - everyone who has bought a coffee (or more). A huge thank you to all the channel patrons.❤️ Mamalil, William.Bertram, Bob, Kate Gwynne, Deb, JayCee, Ruth Winfield, Sandi Lusk, Hat, Sharon, Bronwyn Martin, Ursus, Randy Burke, Tina McFarland, Scott Muma, Pat Phares, bobbi nan rinker, John Jones, Sean Martin, Jean Batty, Kelly Angel, Lori Diaz, David Lalonde, Alien8you, Max Currie, Ralph Smith, Deri and Bob Amason, Laura Austan, Malcolm Peacock, John Baird, Kim Kayoda, Richard Harris, Bobbi, Chrissy Kana, Glenn Kelly, Wayne Taylor, Adrian Bartoli, Joanne Brown, Elizabeth e.behrendt, Adam Conolly, Mary Palmer, Patricia Dooley, Mary Eaton, Christopher Beattie, Heather Torrey, Vanessa Walker, Dana Fringer, Derrick Lewis, Kathleen Hayes, John Kennington, Sharla Hulsey, Doug & Sunny Olsen, Debbie Evans, Chris Matheson, Tez Brennan If you would like to support my little channel on Patreon (only if you want :)   / backyard_chef   Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do. Taking Cooking food back to basics. https://www.amazon.co.uk/shop/backyar... NEW FACEBOOK PAGE -   / backyardchefscasualkitchen   NOTE: You have to answer all membership questions to join it's fully automated and accept group rules. Ingredients Pastry • Plain flour: 12 oz | 340 g • Lard: 7½ oz | 210 g • Salt: ¼ tsp | 1.5 g • Cold water: 3–5 tbsp | 45–75 ml, just enough to bind Filling • Beef (lean stewing cut – chuck, blade, shin): 12 oz | 340 g • Streaky bacon: 12 oz | 340 g • Leeks, trimmed and washed: 3–4 large • Water or light beef stock: 120 ml | ½ cup • Salt: ½–¾ tsp (depending on bacon saltiness) • Black pepper: ½ tsp • Optional bay leaf: 1 • Cornflour: 1–2 tsp | 3–6 g (to thicken) Optional Glaze • 1 egg, beaten with 1 tsp | 5 ml water Cook on High Pressure – 25 minutes. Allow 10 minutes natural release Bake at 200°C / 400°F / Gas 6 for 30–40 minutes, until deep golden. Rest 10–15 minutes before serving. Serving (Traditional) • Pickled onions • Brown sauce • Crumbly cheese (Stilton if keeping it regional) #backyardchef #EarlsBarton #LeekPie #BritishFood #ForgottenRecipes #HistoricFood #EnglishPie #BackyardChef #HeritageCooking #ShroveTuesday #TraditionalFood