{"id":279698,"date":"2012-11-05T12:50:00","date_gmt":"2012-11-05T11:50:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/leek-pie"},"modified":"2012-11-05T12:50:00","modified_gmt":"2012-11-05T11:50:00","slug":"leek-pie","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/leek-pie\/","title":{"rendered":"Leek Pie"},"content":{"rendered":"
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\nMy 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! <\/div>\n
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<\/a>Recipe for leek pie for a 22cm circle:<\/p>\n

\nShortcrust pastry:<\/span><\/b>
\n-250g of flour<\/span><\/b>
\n-125g of cold soft butter cut into pieces<\/span><\/b>
\n-80g of water<\/span><\/b>
\n-sel<\/span><\/b><\/div>\n
\n
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\n-10-12 fine leeks<\/span><\/b><\/div>\n
\n-2 shallots<\/span><\/span><\/b><\/div>\n
\n-30g of semi-salted butter<\/span><\/b><\/span><\/div>\n
\n-20g of olive oil<\/span><\/b><\/span><\/div>\n
\n-10cl of sweet white wine (optional but good!)<\/span><\/b><\/span><\/div>\n
\n-15g of flour<\/span><\/b><\/div>\n
\n-180ml of semi-skimmed milk<\/span><\/b><\/div>\n
\n-110g of cream<\/span><\/b><\/div>\n
\n-1 egg<\/span><\/b><\/div>\n
\n-salt pepper<\/span><\/b><\/div>\n
\n-Espelette pepper<\/span><\/b>
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\nStart 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. <\/i><\/div>\n


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\nStart 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. <\/i><\/div>\n


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\nStir just to homogenize without insisting. <\/i><\/div>\n


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\nPlace the dough ball in a cool place in cling film for 30 minutes if the butter was cold, otherwise one hour. <\/i><\/div>\n


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\nFor my recipe, I used fairly thin leeks. <\/i>
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\nYou can see the size in my hand. Remove the green leaves and the root. Cut each leek in half.<\/i><\/div>\n


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\nRinse with cold water, bending the leek so that the water penetrates well and removes the soil. <\/i><\/div>\n


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\nPlace butter and olive oil in a large skillet over moderate heat.<\/i><\/div>\n


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\nFinely chop the shallots. <\/i><\/div>\n
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\nCook them in the butter which starts to foam. <\/i><\/div>\n


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\nIn the meantime, cut the leeks fairly thinly. <\/i><\/div>\n
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\nWhen the shallots begin to color, add the leeks. <\/i><\/div>\n

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\nCook them, stirring them from time to time. When they soften, add the sweet white wine. <\/i><\/div>\n


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\nLet cook, stirring occasionally, for about 30 minutes. The leeks must be well cooked. <\/i><\/div>\n
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\nAdd the flour in rain on the leeks and mix well. <\/i><\/div>\n
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\nAdd the milk. <\/i><\/div>\n


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\nAs well as the cream. <\/i><\/div>\n


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\nLet cook for a few moments so that the liquid becomes pasty thanks to the flour.  <\/i>
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\nRemove from heat, season with salt and pepper and add the Espelette pepper. <\/i><\/div>\n


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\nAdd the whole egg and mix well. The stuffing is ready. Taste to check the seasoning. <\/i><\/div>\n


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\nPreheat the oven to 190\u00b0C.<\/i><\/div>\n
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\nDepending on the size of the mould<\/a> or the circle used, cut the ball of dough in two, then flour without excess. We can freeze the remaining dough without any problem!<\/i><\/div>\n


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\nSpread between two sheets of parchment paper<\/a> to avoid any additional flour and keep the work surface clean. <\/i><\/div>\n


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\nLine the 22cm pan or circle with dough. I use circles for the pies because the shortcrust pastry is perfectly sealed. <\/i><\/div>\n
\nDon’t forget to grease the circle before casting!<\/i><\/div>\n


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\nMake sure you have a perfect right angle<\/a> all around the circle inside. <\/i><\/div>\n


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\nCut off excess dough with a knife<\/a>. <\/i><\/div>\n


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Add the stuffing to the leeks. <\/i>
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\nSmooth surface with the back of a spoon. <\/i><\/div>\n


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\nPlace in the oven and bake for 45 minutes or until the top is golden brown and the pastry is well coloured. <\/i><\/div>\n


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\nEnjoy hot or warm with a good green salad! <\/i><\/div>\n

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\n<\/a><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":1,"featured_media":37008,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281,438,7458],"class_list":["post-279698","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty","tag-salty-europe","tag-savory-pie"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279698"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279698\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/37008"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}