Leek Pies

This recipe is a good solution when you have vegetarians and omnivores coming for dinner. Makes one big pie or six small ones, but take care to seal the edges well to avoid a leak in your leek pie!

Filling Ingredients

1 lb leeks, washed carefully and chopped
1/2 onion, finely chopped
Fresh herbs (thyme and sage go well), salt and pepper
1/2 stick butter
2 eggs
Small pot heavy cream

Melt butter in a skillet and sweat leeks and onions. Season generously and set aside to cool slightly. Beat eggs and mix in cream.

Shortcrust Pastry

2 1/2 cups all-purpose flour
2 sticks unsalted butter
1 egg
Pinch salt
2 teaspoons iced water

Cut butter into sifted flour and salt. Fork beat egg and water. Stir into flour, gently and quickly mix into a ball.

Now here's a technique I've developed based on the French method of 'fraisage' that I'd like to share with you. Put your rough dough into a plastic food bag of a reasonable size. Place it on a counter or pastry board and using the palm of your hand smear the pastry within its bag across the board. Do this a few times and you will have a more homogeneous and therefore well-behaved dough. Chill the dough for an hour.

Grease a 12-inch pie dish (or 6 individual 4 1/2-inch dishes) generously with butter. Divide the dough into two pieces, one a little larger than the other. Roll out the dough as thinly as you can. Use the larger piece to line one 12-inch pie dish, or 6 individual 4-inch dishes, and the smaller piece to create a lid or lids.

Combine the leek mixture with the eggs and cream in a jug, and pour this into your mold(s). Dampen the edges of the dough. Cover with lid(s) and press together firmly to create a constant seal Bake at 425 degrees for 10 minutes to set pastry then lower to 400 degrees for a further 10 minutes (small pies) or 20 minutes (large pie).

Serve hot, though the pie is also great cold for a picnic.