Wednesday, March 3, 2010

Leeks Pie

  • 1kg. soft flour, type 400
  • 1/2l. warm water
  • a pinch of salt
  • 1-2 tablespoons oil
  • 1 margarine at room temperature
Leeks pie
Put 700 gr of flour in a bowl and mix with the salt, oil and enough warm water to make a dough. transfer to a floured surface and kned, adding water or flour, until it's smooth and soft.
For the dough into a ball, flour its surface, cover with a tea towell and leave for 20 minutes.

Cut the ball in 4 and roll each part with a rolling pin to 1-2 mm thick and spread with 50 g of margarine. With a knife, cut the crust in spiral shape, so you have a long band, 4 cm wide. Take the outer end and coil it into a ball. Flour the surface of the ball, put it on a plate, then in a plastic bag, and in the freezer. Do the same with the other 3 parts.

Warm a little oil and a little margarine and sprinkle the baking sheet. Roll the balls once again, one by one, in rectangular shape, 1-2 mm thick. The first one should be a little bigger than the baking sheet. Put the crust in the baking sheet and sprinkle with the oil and margarine. Roll the second ball and put it over the first, then put the filling. Roll the third crust a litlle bigger than the baking sheet and put it over the filling, creasing it a little. Sprinkle with oil and margarine. Roll the fourt crust, put it over the third, creased, and sprinkle with oil and margarine. Roll the ends of the first crust and sprinkle with oil.

Bake in a preheated oven at 250°C, around 20 minutes, then 5 more minutes at 200°C.

For the leeks filling, fry 8 finelly chopped leeks in oil on low heat, adding a little water and a little milk every few minutes, until the leeks are softened. Add salt and remove from heat. When cooled, add 3 eggs. The filling can be made a day ahead, then mix with the eggs before pouring in the pie.



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