RNIB Connect

S1 Ep1696: Coronation Recipe For Easy Hot Water Pastry & Leek Tart

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Are you ready for a long weekend of celebrations?

Well, whether you’re planning for a cosy tea party or a lively street party, you definitely can’t go wrong with a delicious recipe that can be shared with everyone.

Sharing her perfect Coronation Weekend recipe for her easy hot water pastry and some suggestions of delicious toppings is  British Royal Navy veteran, blind baker, and author Penny Melville Brown OBE.

Ingredients for hot water pastry:
  • 250g pack lard
  • 270g water
  • 535g plain flour
  • 135g strong white bread flour
  • Heaped teaspoon salt
  • Heaped teaspoon ground mace
  • 135g butter
  • 1 egg, beaten
    • Method for pastry:
    1. Place the lard and water in a pan on the hob and heat gently until the lard has melted.   Set aside to cool.
    2. Measure all the dry ingredients into a large mixing bowl.
    3. Rub the butter into the dry ingredients.
    4. Pour the melted lard and water into the mixing bowl.
    5. Mix all the ingredients together by hand.
      6. Ingredients for leek tart filling:
      • 3 eggs
      • 4 leeks
      • knob of butter and splash of oil
      • 250 g crème fraiche 
      • salt and pepper to taste
        • Leek tart method:  
        1. Pat out a circle of pastry with your hands and press across the base and sides of a 25cm, 10 inch loose-bottomed tart tin.   
        2. Prick the pastry base with a fork and then press a sheet of baking foil over the pastry base and up the pastry-lined sides of the tart tin.   
        3. Bake blind on the middle shelf of a pre-heated oven 180C, Gas 4 for 15 minutes.
        4. Remove the foil and brush the pastry base and sides with beaten egg.   
        5. Return to the oven for another 5minutes.  
        6.  Remove the tart from the oven and brush again with the beaten egg to “double waterproof”.   
        7. While the pastry cools, trim and thinly slice 3-4 leeks, wash thoroughly before sautéing in a little butter and oil.   
        8. Squeeze as much liquid as possible from the leeks before placing in the pastry case.   
        9. Mix together 3 eggs with the remains of the previous egg, 250g crème fraiche and season well with salt and pepper.  
        10.  Pour the egg mix into the pastry case.   
        11. Cook for 25 to 30 minutes at 165C, Gas 3.

          12. Image shows Penny in the kitchen smiling as she shows off a dish she has just made.
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