Fine English Cookery/Michael Smith 1998

Leek Pie
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
250 g/8 oz shortcrust pastry made with butter 4 good-sized leeks 100 g/3 oz butter
3 eggs 1/4 litre/1/2 pint single cream 1 crushed small clove garlic
1 tbsp freshly chopped chives salt and freshly ground black pepper



1 Line an 8-inch flan ring with the pastry and bake it blind, reserving a small piece of raw pastry to patch up any holes that may appear if the pastry is really short.
2 Wash the leeks and trim off the darkest green parts, leaving about an inch of green on each. Shred them finely, put into a colander and wash well under cold water; drain well.
3 Melt the butter in a heavy-bottomed pan, add the leeks and cover with a lid; gently sweat the leeks over a very low heat until they are soft but not browned. Add the garlic, salt and pepper. When the leeks are quite soft, add the chives and leave to cool.
4 Beat the eggs and add the cream. Season lighly.
5 Cover the bottom of the flan case with the leeks and pour the cream mixture over them. Bake at 170 C/325 F/gas mark 3 until the filling has set. This will take upwards of half an hour.

Back