Leek Pie

My mom often makes leek pies and it is always delicious because the inside of her pie stays creamy… With some of his advice, I took the plunge and today I’m giving you my version. The only small difference is that I add espelette pepper and a little sweet white wine to the leeks. This pie will be perfect for a dinner with a salad! And it’s so easy to make that I don’t want to see anyone buying industrial shortcrust pastry anymore!!! No but!

Recipe for leek pie for a 22cm circle:

Shortcrust pastry:
-250g of flour
-125g of cold soft butter cut into pieces
-80g of water
-sel

-10-12 fine leeks

-2 shallots

-30g of semi-salted butter

-20g of olive oil

-10cl of sweet white wine (optional but good!)

-15g of flour

-180ml of semi-skimmed milk

-110g of cream

-1 egg

-salt pepper

-Espelette pepper

Start by preparing the shortcrust pastry. Put the cold butter in pieces and the flour in the bowl of a mixer fitted with the “k”, or simply in a large bowl if you don’t have one.

Start mixing to sand completely. Then add the cold water. I used 80g of cold water for type 55 flour. You have to go slowly to see how well the flour absorbs.

Stir just to homogenize without insisting.

Place the dough ball in a cool place in cling film for 30 minutes if the butter was cold, otherwise one hour.

For my recipe, I used fairly thin leeks.

You can see the size in my hand. Remove the green leaves and the root. Cut each leek in half.

Rinse with cold water, bending the leek so that the water penetrates well and removes the soil.

Place butter and olive oil in a large skillet over moderate heat.

Finely chop the shallots.

Cook them in the butter which starts to foam.

In the meantime, cut the leeks fairly thinly.

When the shallots begin to color, add the leeks.

Cook them, stirring them from time to time. When they soften, add the sweet white wine.

Let cook, stirring occasionally, for about 30 minutes. The leeks must be well cooked.

Add the flour in rain on the leeks and mix well.

Add the milk.

As well as the cream.

Let cook for a few moments so that the liquid becomes pasty thanks to the flour.

Remove from heat, season with salt and pepper and add the Espelette pepper.

Add the whole egg and mix well. The stuffing is ready. Taste to check the seasoning.

Preheat the oven to 190°C.

Depending on the size of the mould or the circle used, cut the ball of dough in two, then flour without excess. We can freeze the remaining dough without any problem!