Leek pie recipe
Leek Pie recipe
|500 g||leek, trimmed and sliced|
|700 g||lean pork, cut into 3cm cubes|
|1 pack(s)||ready rolled out puff pastry|
|100 ml||single cream|
|salt and freshly ground black pepper, to taste|
Blanch the leek in salted water for 3 minutes, then drain.
Preheat the oven to 200°C.
Transfer the leek and the pork into a pie dish, season with salt and pepper and add the milk. Cover the dish, transfer into the oven and leave it for approximately 1 hour in the oven.
Take out of the oven and allow to cool. Whisk the eggs with the cream, then add to the meat and leek and stir until well combined. Season to taste with salt, pepper and nutmeg.
Spread the puff pastry onto the working place and cut off a 2cm strip from the edge. Moisten the rim of the pie dish and line with the pastry strip. Cut out a pastry lid, 2cm wider than the dish. Brush the edges with water and cover the pie with the pastry lid, pressing the edges firmly to seal. Cut a steam hole in the middle of the pastry lid and use the trimmings to decorate with e.g. leaf shapes.
Bake at 220°C for approximately ½ an hour or until the pastry is risen and golden brown.
ca. 20 min
ca. 1 hr 30 min
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