Open pie with cheese and leek
4 servings
60 minutes
French style pie
1
Pour flour into a small bowl, add salt and diced butter. Knead the mixture with your hands until smooth.
- Wheat flour: 1.5 glass
- Salt: to taste
- Butter: 100 g
2
Add 6-7 tablespoons of water to the prepared dough, mix, and roll it out into a thin layer on a floured surface.
- Wheat flour: 1.5 glass
3
Place the dough in a fireproof dish (3 cm deep and about 20 cm in diameter). Press the dough against the bottom and edges, trimming any excess from the sides. (If there are many leftovers, make another pie in a small mold).
4
Preheat the oven to 200 degrees, so it needs to be turned on in advance and start on the filling. For this, melt butter in a small pan and sauté the leek for 5 minutes. The onion should become soft but not darken. In a bowl, mix with diced cheese (Stilton cheese works well, but can be replaced with another). Place in the form on the dough.
- Butter: 100 g
- Leek: 115 g
- Cheese: 100 g
5
Beat the eggs with milk. Add salt and pepper. Pour into the pie and place in the oven.
- Chicken egg: 2 pieces
- Milk: 130 ml
- Salt: to taste
- Ground black pepper: to taste
6
Bake for 30-35 minutes until golden brown. Let cool, cut into triangles, and serve with green salad.