Thursday, March 25, 2010

Leek Pie

Leek Health Benefits

A good source of dietary Fiber , leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.

The leek, Allium porrum, is a member of the onion family, but the flavour is much more refined, subtle, and sweet than the standard onion. Thought to be native to the Mediterranean area and Asia, leeks have been cultivated for more than 3,000 years and have long been popular in Europe.

Leek Pie

Pate Brisee

225g plain flour

100g of butter diced

Salt

1 egg yolk + tbsp water

(Instead of water I just use the whole egg)

Filling

2 tbsp butter

Big bunch of leeks thinly sliced- including one inch of the tender green leaves.

Pinch of ground nutmeg or paprika

Salt and pepper

3 egg yolks

125ml double cream

My addition to the filling:

- 2 tbsp of cream Fraiche or sour cream (optional)

- 1 ½ cup Swiss cheese or gruyere)

- ¼ cup of parmesan cheese

Directions:

Put the butter into a bowl; add the salt work together with a wooden spatula until creamy.

Break in the egg and work until smooth. Pour in the flour and mix rapidly. Empty onto a floured board and work the ingredient together with one hand. Gathering them up lightly with the fingers and pushing the mixture with the heal and palm of the hand. To incorporate the flour do this only until a ball forms. Leave the pastry to rest for 1 hour in the fridge before use.

After the pastry has rested, place it on a lightly floured surface and roll it out evenly to fit a round 9 inch pie plate. You can use a loose bottom pie tray. ( I am afraid that the stuffing will pour over and spill in the oven) Roll the pastry, pressing it into the corners. Trim the edges with a sharp knife.

Because the stuffing is a custard base I like to bake the dough for 10-12 minutes before adding the stuffing, this will dry it a bit.

Thinly slice the leeks leaving one inch of the tender green leaves, as they are full of nutrition, wash the leeks several time, and preferably if you can soak them in water several times so they completely clean .

In a pan melt the butter over a gentle heat, add the sliced leeks. Season with salt and pepper. Cook until they sweat down. It will take around 20 minutes. Stir from time to time. Remove from the heat and leave them to cool.

Whisk together the egg yolks, nutmeg and the creams. Take the dough out of the oven, sprinkle the leeks in the bottom of the pie, then pour the custard over then the two cheeses. Bake in a hot 400F oven for 15 minutes then reduce the heat to 350F and cook for another 15-20 minutes until the filling is set and is a pale golden colour and the pastry is crisp (if you are using a loose tart pan use less time) Let the tart rest for about 15 minutes before serving.

We were hungry so we only rested the pie for 5 minutes exact. When I sliced it the cheese was oozing out… I don’t think this is bad!!!!!!!!!!!!
























we served home made pickled baby beets and pickled carrot sticks.

15 comments:

Angie's Recipes said...

A couple of slices of this gorgeous leek pie with a glass of pinot grigo would make a perfect lunch for me~!

Saveurs et Gourmandises said...

Arlette mon amie, il est bientôt l'heure du déjeuner et tu me donnes très faim.
Tes quiches semblent délicieuses.
A bientôt.

://: Heni ://: said...

WOw arlette i never had leek pie but it looks good, i am going to try it!

Lorraine @NotQuiteNigella said...

Another lovely vegetarian dish Arlette! :D I think it would be just gorgeous for breakfast, lunch or dinner! :P

tasteofbeirut said...

Arlette

This is one of the best pies there is! My mother used to make it when we all lived in France; she would add smoked salmon to it.
With the homemade pâte brisée, what a treat!

Cinnamon-Girl said...

Oozing cheese would not be a problem for me either! Absolutely delicious!

Mamatkamal said...

Salam Arlette,

I just love leeks! They are so lovely and make any dish tastes fantastic. Your quiche looks delicious and I would love to have a piece right now for my lunch.

To answer your question about "Razzat'L'9adi" in my blog, of course you can stuff them with any ingredients of your choice, just make sure to put something that suits cooking on the pan.
Cheers,

Mary said...

The simplicity of this is really appealing to me. I adore leeks and can just imagine how good this quiche tastes. Blessings...Mary

Dinners and Dreams said...

I've never had leek pie but I love leeks so I know I'll like this.

Nisrine

Jagruti said...

Leek pie looks delicious and tasty!!likethe step by step pics!!

cheers

Saveurs et Gourmandises said...

You have an award on my blog.
See soon.

Julia @Mélanger said...

Leeks are one of my favourite vegetables. What a great looking pie. Delicious! :)

Kathleen said...

I love leeks. This pie sounds delicious. Great pictures!

5 Star Foodie said...

This leek pie sounds amazing and I love the idea of the mini ones!

elra said...

This leek pie sounds incredibly good. I am literally drooling.