Leek pie
Base
100 g Tere butter
2 dl wheat flour
1 teaspoon baking powder
pinch of salt
1 dl grated cheese
2 tablespoons cream
Filling
800 g leeks (approximately)
1 dl sweet crea
1 egg
1 dl grated cheese
2 dl wheat flour
½ teaspoon of salt; crushed caraway seed
½ teaspoon of ground green pepper
Mix the dry ingredients and grated cheese with butter: add sweet
cream and mix to make a smooth mixture.
Roll the base out to form a round piece and transfer to the pie pan
(with a diameter of 25-27 cm). Pat some of the base to the sides of
the pan and store in a cool place while preparing the filling.
Halve the leeks, rinse and cut into approximately ½ cm wide strips.
Braise the leek strips in some oil at a low heat for approximately
5 minutes, stirring constantly. Pierce the base with a fork and
bake for approximately 10 minutes at 225o C in the lower
part of the oven.
Spread the braised leek over the bottom of the base and cover with
the remaining ingredients of the filling, mixed together.
Continue baking for approximately 25 more minutes. If the pie is
getting too brown in the process, cover it with a sheet of
aluminium foil.