Crispy Pie With Leek

Crispy Pie With Leek


For the dough:

  • 200 g spelt flour
  • 100 g frozen butter
  • 1 teaspoon sea salt
  • 4 – 5 tablespoons ice water

For the filling:

  • 1 leek
  • 3 eggs
  • 100 g sour cream
  • pinch of sea salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic in powder


Grate frozen butter little, then put back into freezer because it starts to melt due to warm hands and grating. Put in a bowl flour and salt, then add butter and stir, you’ll get mealy mixture which reminds sand. Add ice water and knead the dough. When you get homogenous mixture, form the ball, wrap in foil and put in the fridge for half an hour or overnight.
For the filling: chop the leek and fry on a little oil and water. Before the end add salt and pepper and leave to cool. Whisk the eggs and add to the leek and sour cream. If you’re in restriction just skip sour cream, or do not, but then this is considered a complicated meal that is eaten once in every ten days or two weeks.
Take the dough from the fridge, put on a working surface and stretch using rolling pin to get circle of finger thickness. Fold edges up, in the middle pour the filling and lift the edges further and press them with your fingers. Bake pie about twenty minutes on 210 degrees.

Crispy Pie With Leek

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