(Leek pie (French Cookery 16/17 oldal))

Serves: 6


50 gr / 2 OZ


1 kg / 2 lb

leeks, thinly sliced

pintch of

ground nutmeg

salt and pepper


egg yolks

125 ml / 4 fl OZ

double cream

For the pate briseé:

375 gr / 12 OZ

plain flour

pintch of


175 gr / 6 OZ



egg yolk

4-6 tablespoons

iced water

For the glaze:


egg yolk

1 tablespoon


  1. Make the pate briseé. Sift the flour and salt into a large mixing bowl. Cut the butter into small dice and rub into the flour until the mixture resembles breadcrumbs. Stir in the egg yolk and sufficient iced water to bind the ingredients together.
  2. Knead lightly on a floured surface until smooth and elastic. Cover and leave in a coll place to rest for 1 hour. Roll out two-thirds of the pastry on a floured surface and use to line a buttered 23 cm/9 inch flan ring placed on a greased baking sheet.
  3. Melt the butter in a heavy pan and cook the leeks very gently until soft and melting this takes about 30 minutes. Stir occasionally. Add the nutmeg and seasoning and leave to cool. Whisk together the egg yolks and cream and stir into the cooled leeks.
  4. Pour the leeks filling into the pastry shell. Roll out the remaining pastry to make a lid. Moisten the edges and cover the flan. Pinch the adges together to seal, and crimp with the fork. Decorate with leaves made from the pastry trimmings. Beat the egg yolk and water together and brush over the pastry. Bake in a preheated oven at 200 °C / 400 °F / Gas Mark 6 for 35-40 minutes.

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