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.

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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)

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