a taste of France

Leek pie a French recipe



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Ingredients


Flamiche aux poireaux

Leek pie recipe

to serve 6

50g of butter

1 kg of leeks thinly sliced

pinch of ground nutmeg

salt and pepper

3 egg yolks

125ml double cream

12 ozs pate brisee Shortcrust pastry recipe

For the glaze

1 egg yolk

1 tablespoon of water



Melt the butter in a pan and cook the leeks gently until soft.

Stirring occasionally add the seasoning and nutmeg, leave to cool.

Whisk yolks and mix into the leeks then add the cream and stir again. Line a buttered 9 ins flan ring with some of the pastry place on a greased baking sheet.

Pour the leek filling into the pastry shell. With remaining pastry roll out enough to make a lid.

Moisten the edges and cover the flan pinch edges together to seal.

Beat the egg yolk and water together and brush over the pastry.

Bake in a preheated oven at 200c or 400f gas 6 for 35 to 40 mins




  • If you liked the Leek pie try the Leek flan
  • Leek and potato soup
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