Leek Pie

Category: Bakery products
Leek pie

Ingredients

Puff pastry I have 250 g
on the form 26 cm
Leek
and I cut all the parts
and green including
~ 400 g
Canned fish
(breast / meat / sausage ~ 400-500 g)
1 can
Canned corn 1 can
Mushrooms
(can be fried in vegetable oil,
the cake will be juicier and more flavorful)
300 g
Mayonnaise 100 g
Grated cheese 200 g
Parsley, dill

Cooking method

  • In two separate bowls we cut the leeks into rings, and in the second we put everything else, after crushing the fish with a fork
  • (we take half of the grated cheese, verse) ...
  • Where everything else is well mixed
  • Roll out the dough, transfer it into a mold on a rolling pin, lay out a layer of leeks.
  • We lay out the main filling ...
  • Put the remaining leek on top, sprinkle with the second part of the cheese.
  • We wrap the edges and put them on the proofer.
  • After the dough has puffed up, put in the oven for 30 minutes at t-190C (or until golden brown). I have a pre-revolutionary oven, so it bakes as it wants, so I bake peeping and sniffing, the smell and reddened, fsё, ready, swords on the table!
  • If I make it with chicken or meat, then boil them first, chop them finely and mix them with the main filling ingredients. I just cut the smoked sausages.
  • Leek pie
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Note

I found this recipe for a long time in the magazine "Bon appetit" (it seems) and since then it has sunk into my tender girlish soul with its simplicity, deliciousness and variability. The invariable components are: dough (the pie is the same), leeks (the key word in the recipe) and cheese (beautiful, aromatic, tasty)
Buy a leek, and then ... that's really a flight of imagination. Fish, meat, chicken, and smoked sausages are used as the filling, in short, whatever you want or bought at the time of preparation
The pie is quick, even if you make a cake every day.
In general, to be honest, everything is put, as they say, according to taste, like thicker and juicier, put more ... Cheese, meat (fish), greens do not happen much: -
Leek pie
in the background of the first picture, ready-made puff pastry is indecently looming (the bedside table does not count) I am not very friendly with him (in terms of cooking), but the original recipe says "puff", which means Manya takes puff I did with pizza dough ... honestly, tasty, but not so ...

We make this pie (as is clear from the picture) fish (chicken, boiled meat, smoked sausages from the photo session categorically refused and did not get into the pie) ...
The finished pie goes great with this broth
Very good with red wine, if chicken or meat, or with white, if fish.

That's all ... I would be glad if you like it and come into use
Bon Appetit!

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Leek pie

IRR
Quote: Gasha

What talents this modest woman hid in herself !!!
Thats exactly what I mean! Hooch with leek, hooch with burr - you have to bake! Can I do it with false puff off IMHO. well ... to whom zapadlo to run to the store, and flour and oil in the house - heaps of pies Very appetizing look at the pie (I subscribe to the topic)
Irina_hel
Masha! The cake looks delicious! Take note! Puff pastry, as I understand it, should you take yeast dough?
I always have a pack of puff pastry in my refrigerator (just in case, unforeseen), only more often yeast-free.
By the way, for the first time I saw that the puff pastry had to be defrosted, I always shoved it into the oven right away.
SchuMakher
Panevg1943 Irina_hel Stеrn IRR Gasha good luck!

Irina_hel I take exactly yeast

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