Ingredients
For the Welsh Rarebit with Leeks
- Bread, sliced, as needed
- 2 leeks, washed and shredded
- 2 ounces (60 g) butter
- 1 teaspoon mustard powder
- 3 cups (720 ml) milk
- 1 ounce (30 g) all-purpose flour (plain flour)
- 4 ounces (115 g) Welsh goat cheese
- Salt and black pepper, to taste
For the Welsh Cockle Pie
- ½ pound (230 g) prepared cockles
- 8 ounces (230 g) shortcrust pastry
- 1 to 2 ounces (28 to 56 g) Welsh cheese, grated, optional
- 1 cup (275 ml) white sauce
- Chopped fresh parsley, to taste
For the Cheese and Leek Tart
- 7 ounces (200 g) shortcrust pastry
- 3 leeks, sliced
- 4 hard-boiled eggs, sliced
- 8 ounces (230 g) Welsh cheese, grated
- White sauce, as needed
Method
Welsh Rarebit with Leeks
- Toast the bread and let it cool on a rack.
- Melt the butter in a saucepan. Add the leeks and cook for 3 minutes.
- Sift in the flour and mustard powder, then stir. Add the milk gradually while whisking, then bring to a boil.
- Add the goat cheese and stir until melted. Season with salt and black pepper.
- Spread the sauce over the toast. Place under a hot broiler (grill) until bubbling and golden.
Welsh Cockle Pie
- Put the prepared cockles in a baking dish.
- Add the white sauce and parsley, then mix.
- Cover with shortcrust pastry and seal the edges. Sprinkle grated cheese over the pastry if using.
- Bake at 200°C / 180°C fan / 400°F for 25 to 30 minutes, until the pastry is golden and the filling is bubbling at the edges.
Cheese and Leek Tart
- Heat the oven to 375°F (190°C).
- Line a small tart pan with pastry and chill for 20 minutes.
- Line the pastry with parchment and baking beans. Blind-bake for 25 minutes.
- Remove the parchment and beans, then bake for another 15 minutes.
- Combine some of the cheese with enough white sauce to fill the tart, about 1 ⅛ cups (275 ml) of sauce.
- Add the leeks to the pastry case and arrange the egg slices over them.
- Add the sauce mixture and the remaining cheese. Place under a hot broiler (grill) until the cheese melts.