Leeks In Pastry
|Frozen puff pastry||17 1⁄2 Ounce (1 package)|
|Leeks||1 Pound, washed, trimmed and diced|
|Butter||3⁄4 Cup (12 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Preheat oven to 425° F.
Thaw pastry and roll out edges.
Fit one sheet of pastry into a 9-inch pie plate.
Over moderate heat, saute leeks in half the butter until liquid is absorbed.
Add sour cream and blend.
Pour leek mixture into crust; cut remaining butter into 72-inch cubes and place on top of leek mixture.
Cover with second sheet of pastry, crimping edges together to seal tightly.
Brush pastry with egg yolk, and prick with a toothpick or skewer to allow steam to escape during baking.
Place in oven and bake 10 minutes.
Reduce heat to 375° F and bake an additional 45 minutes or until pastry is puffed and golden.
This dish makes an excellent first course or main dish.