Leek Pie...A Vegetarian Delight.


Leek pie is a quick, easy and inexpensive vegetarian starter to make without using cheeses. All you have to do is sauté the leek, onion, scallions and parsley...

till they are well wilted add your salt and pepper, mix in a couple of eggs (optional) to tie the whole mixture together. Let cool till you line the base of a 24 cm pie dish with one sheet of puff pastry, you add the leek mixture, level then you cover with the other sheet of puff pastry. Cut into as many triangles you wish, add some milk on top for color and bake at 180 degrees C for 1 hour. That's it.

Ingredients:
Serves 8 -16

  • 5 big leeks washed well and sliced.

  • ½ onion finely chopped.
  • 3 scallions finely sliced.
  • 1 bunch parsley finely chopped.
  • 2 eggs (optional).
  • 2 puff pastry sheets.
  • ½ cup olive oil.
  • ½ cup milk.
  • Salt and pepper to taste. 
Method:
  • Preheat your oven to 180 degrees C (356 degrees F)
  • Heat oil in a large deep pan.
  • Stir fry the onion, scallion and finally the leek till they are wilted.
  • Add parsley, mix.
  • Let cool, add the two eggs and mix well to homogenize. 
  • Set aside while you line your 24 cm pie dish with one sheet of puff pastry.

  • Add the pie filling. Level.

  • Lay the second sheet of puff pastry and use exceeding pastry from the bottom sheet to roll to the known pie rim.

  • Cut the pie with a sharp knife into 8 triangles.

  • Add the milk which will enter through the slots into the pie filling and stay on top of the pie to give a nice color when baked.
  • Bake for 20 minutes in lowest shelf of the oven, then 40 minutes in the center shelf. The pie must be well cooked from below.

  • Take out when time, and let cool 10 minutes before serving. 
  • Now the pie will be easy to cut into 8 nice, clean triangles without breaking the pastry.
Serve as a starter or as a main dish with salad on the side.
Enjoy
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more

Spaghetti with Portobello mushrooms, garlic, and Gorgonzola Cheese.

Image
B arilla No. 7 Spaghetti is the best type to use for this recipe because they are thick and fill your mouth very pleasantly with the ingredients. The parmesan cheese gives a general fantastic taste.   Ingredients:    Serves 5 - 500 gms Spaghetti no. 7 - 500 gms of Portobello mushrooms cubed big. - 150 gms Gorgonzola cheese room temperature. - 4 big cloves of garlic smashed and passed thru the garlic press. - 500 ml of fresh cream 35% fat. - 50 gms of fresh butter. - Salt and pepper to taste. - Ground nutmeg to taste. - Parmesan cheese. Procedure: - First make the sauce then the spaghetti. - In a small pan dissolve the Gorgonzola in the cream and keep hot. - In a big pan melt butter, add the cubed mushrooms, and saute slightly 1 minute. The mushrooms must not soften. - Add garlic and stir 1/2 minute. - At this point boil the water for the spaghetti (100 ml of water per 100 gms of spaghetti). - Add the cream/Gorgonzola mixture to the mushrooms a
Read more