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Leek Pie

Western.Chefs's picture
Ingredients
  Pastry 1
  Leeks 6 Medium, washed, trimmed, and sliced thin
  Boiling water 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Evaporated milk 13 Ounce (1 Can)
  Milk 1⁄3 Cup (5.33 tbs)
  Cream cheese 6 Ounce, softened (2 Packages)
  Eggs 2 , beaten
  White pepper 1⁄8 Teaspoon
  Mace 1 Pinch
Directions

GETTING READY
1. Preheat the oven to 325° F.

MAKING
2. Roll out pastry to fit into a 9-inch pie pan, and flute the edges. Set aside.
3. In a saucepan, place leeks pour boiling water over them and add 1/2 teaspoon salt
4. Cover pan and simmer for 10-12 minutes
5. Drain leeks and set aside.
6. In another saucepan, combine evaporated milk, milk, cream cheese, and remaining salt.
7. Heat over medium low flame for 10 minutes, whisking with a wire whisk until cheese has melted to get a smooth thick sauce.
8. Add a little hot sauce into yolks, then add to the sauce.
9. Add boiled leeks and season sauce with pepper and mace.
10. Pour the leek filling into the pie shell
11. Bake, for 45-50 minutes until filling is set and crust lightly browned.
12. Remove from oven and cool for 15-20 minutes on a wire rack.

SERVING
13. Cut pie into wedges and serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Leek
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
6

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