FLAMISCHE AUX POIREAUX
(Leek pie (French Cookery 16/17 oldal))
Serves: 6
Ingredients:
50 gr / 2 OZ |
butter |
1 kg / 2 lb |
leeks, thinly sliced |
pintch of |
ground nutmeg |
|
salt and pepper |
3 |
egg yolks |
125 ml / 4 fl OZ |
double cream |
For the pate briseé:
375 gr / 12 OZ |
plain flour |
pintch of |
salt |
175 gr / 6 OZ |
butter |
1 |
egg yolk |
4-6 tablespoons |
iced water |
For the glaze:
1 |
egg yolk |
1 tablespoon |
water |
-
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.
-
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.
-
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.
-
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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