\n<\/p>\n

\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

\n<\/div>\n

<\/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
<\/span><\/b><\/div>\n
\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>
\n
<\/span><\/b>
\n<\/p>\n
\n<\/div>\n
\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

<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\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

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

<\/p>\n
\n <\/i><\/a><\/div>\n\n
<\/i><\/div>\n
\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

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

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

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

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

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

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

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

<\/i>
\n<\/p>\n
\nAdd the milk. <\/i><\/div>\n

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

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

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

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

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPreheat the oven to 190\u00b0C.<\/i><\/div>\n
\n<\/div>\n
\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

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

<\/p>\n
\n <\/i><\/a><\/div>\n\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\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

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

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

<\/p>\n
\n <\/i><\/a><\/div>\n

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

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i>
\n<\/p>\n
\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

<\/i>
\n<\/i><\/a><\/p>\n
\n
<\/i><\/div>\n
\nEnjoy hot or warm with a good green salad! <\/i><\/div>\n
<\/a><\/p>\n
\n<\/div>\n
<\/p>\n
\n <\/a><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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