Lion Quality Eggs
– Hot Snacks Bar

The Quiche | Egg & Sausage Slice | Russian Fish Pie | Egg & Leek Pasties

Egg and Leek Pasties

For 12 Portions

1kg (approx, 2lb) prepared short crust pastry.

Filling:

75g (30oz) butter
225g (8oz) leeks, sliced
75g (3oz) flour
250ml (1/2) pint milk
10 medium Lion Quality eggs, hard-boiled, roughly chopped
100g (4oz) mature Cheddar cheese, grated
Salt and pepper
Beaten egg to glaze 

For the filling, heat butter in a pan, add leeks and fry until soft, about 5 minutes. Stir in the flour and cook for 1 minute. Remove from heat and gradually add milk, stirring. Bring to the boil and simmer for 1 minute.

Remove from heat and add eggs and cheese. Season to taste. Allow to cool.

To make the pasties, roll out the pastry and cut 12x18cm (7”) circles (Use a plate or saucer as a template). Divide cooled filling between the 12 pastry rounds. Dampen edges, fold in half to enclose filling seal and pinch edges. Brush with beaten egg and place on a baking sheet. Bake at gas mark 6, 200C (400F) for about 30 minutes, or until pasties are golden brown.

Serve hot or cold.

The Quiche | Egg & Sausage Slice | Russian Fish Pie | Egg & Leek Pasties

Further Information & Literature

If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899

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