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LeekPieThis vegetable pie can be served cold as a substantial starter to an otherwise light evening meal, or hot as a main course for lunch. It freezes well, and can be left for months in the freezer.

 

serves totaltime preptime cookingtime
1 pie 2 hours
35 minutes
35 minutes 2 hours

 

{tab Ingredients} 

Pastry:

  • 225 grams Plain Flour
  • ½ teaspoon Salt
  • 75 grams Margarine
  • 75 grams Lard
  • 150 ml Water, chilled
  • 1 teaspoon Lemon Juice

Filling:

  • 450 grams Leeks
  • 75 grams Belly Pork
  • Black Pepper
  • 300 ml Chicken Stock
  • 1 Bay Leaf
  • 1 medium Egg
  • 2 tablespoons Cream, double

Glazing:

  • 1 medium Egg
  • ½ teaspoon Salt

{tab Instructions} 

Pastry:

  1. Sieve the flour and salt into a bowl.
  2. Divide the fat into four equal portions.
  3. Rub one portion into the flour.
  4. Mix with water and lemon juice then set dough aside for 30 minutes.
  5. Turn onto floured board and roll to neat oblong shape.
  6. On the ⅔ of the pastry, at the top, place one portion of fat, cut into small pieces.
  7. Flour lightly and fold in three so the ⅓ of pastry without the fat is in the middle.
  8. Seal the edges by pressing with rolling pin.
  9. Give one turn to the right.
  10. Repeat the rolling, folding and turning three more times, cool in fridge for 15 minutes between 2nd and 3rd rolling, etc.
  11. Leave in fridge until ready to use.

Filling:

  1. Trim the roots and outer coarse green leaves from the leeks before washing them under running water, prise open the leaf ends to flush away any hidden soil.
  2. Cut the leeks diagonally into 1 cm slices and put them in a 20 cm pie dish.
  3. Cut off the rind and dice the pork, mix with the leeks.
  4. Pepper well, just cover with chicken stock and add bay leaf.
  5. Put the pie on the centre shelf of an oven pre-heated to 150˚C and cook for 1 hour 30 minutes or until the liquid has almost evaporated.
  6. Remove the bay leaf.
  7. Let the pie cool slightly, then beat together the cream and the egg and stir into the leek mixture.
  8. Roll out the pastry, 3 mm thick, on a lightly floured surface, and cut it into a circle that will fit over the pie dish.
  9. Moisten the edge of the pie dish and cover the filling with the pastry.
  10. Trim and decorate with pastry leaves, if desired, crimp the edges together to seal.
  11. At this stage, the pie may be frozen for future use, you do not need to defrost before cooking.
  12. Beat the second egg and salt together, and brush over the pastry to give it a golden glaze while cooking.
  13. Make a small slit in the pastry for the steam to escape.
  14. Cook pie, in the centre of the oven at 200˚C, for about 30 minutes or until golden brown.
  15. Leave the pie to cool, and serve cut into wedges, accompanied with a green salad.

{/tabs}

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