good reason. Their popularity dates back to the days of St. Patrick.
One day, so the story goes, a chieftain who was being driven out of his
mind by his pregnant wife's demands for leeks (then out of season),
implored the saint's help. St. Patrick took a few juicy rushes, blessed
them, and turned them into leeks which immediately cured the unfortunate
woman's "longing sickness" and brought peace to her harassed husband.
There and then St. Patrick ordained that any woman suffering from the
"longing sickness" (modern doctors call it "pica" or "morbid craving")
shoudl be cured if she ate any member of the onion family.
Leekie Manglam (leek pasty) is well worth trying even if one is not in
an interesting condition.
Ingredients: 1/3 recipe for Lardy Cakes, (see this blog) ,3 large leeks,
4 slices streaky bacon, 1/2 cup breadcrumbs, 1/4 cup milk, pepper and
salt to taste, 1 egg.
Method: Parboil the leeks, drain, and cut them into very thin slices,
add the diced bacon, mix in crumbs, milk, and seasoning. Divide the
pastry in two. Use half to line a pie plate. Fill with the leek
mixture. Brush edges with water. Cover with a lid of pastry. Press
edges firmly together and flute. Brush with beaten egg and bake in a
425 degree oven.
-Maura Laverty, Feasting Galore.