Pie with leek and sour cream
8 servings
30 minutes
Leek and sour cream pie is a true embodiment of home comfort and traditional Russian flavors. This pie combines tender, crispy dough with a fragrant filling of leeks, cream, and sour cream, offering a soft, slightly sweet taste with spicy notes of garlic and cheddar. Its origins trace back to Russian village cuisine where simple yet rich dishes formed the basis of family feasts. Perfect as a standalone dish or as an accompaniment to a light salad or a cup of fragrant tea. The special texture of the filling makes the pie incredibly tender while the crispy crust adds a pleasant contrast. This pie is a true gastronomic symphony that reveals its harmony with every bite.
1
Prepare the dough. In a bowl, mix flour, salt, mustard, and rub them with vegetable fat until the mixture resembles bread crumbs. Add half of the grated cheddar, mix, and pour in 1 tablespoon of cold water to make the dough pull away from the bowl's sides. Place the dough in the refrigerator for 30 minutes.
- Self-raising flour: 75 g
- Wholemeal flour: 75 g
- Mustard powder: 0.8 teaspoon
- Vegetable shortening: 40 g
- Cheddar cheese: 100 g
2
Thoroughly wash the onion, cut it in half lengthwise, and slice it thinly.
3
Melt 50 g of butter in a pot, add onion and minced garlic, season with salt and pepper. Cover and cook on low heat without browning.
- Butter: 90 g
- Leek: 1.35 kg
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
4
When all the juice evaporates, after about 10-15 minutes, strain the resulting mass through a sieve and place a plate with a weight on top to let the excess liquid drain.
5
On a floured table, roll out the dough, then place it in a greased pan. Prick the dough all over with a fork and put it in an oven preheated to 180 degrees for 15 minutes. Remove the pan from the oven, brush the dough with beaten egg, and cook for another 5 minutes.
- Self-raising flour: 75 g
- Butter: 90 g
- Chicken egg: 1 piece
6
Put the onion in a pot, mix it with sour cream, cream, and the remaining beaten egg, season with salt and pepper. Spread the mixture over the pie surface, sprinkle with 50 g of grated cheddar, and bake for 40 minutes at 190 degrees until golden brown.
- Leek: 1.35 kg
- Sour cream: 150 g
- Double cream 40% fat: 2 ml
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Cheddar cheese: 100 g
