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Leeks
Leeks and lamb pie
Author:
Les Cultures de chez nous
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Preparation
20
Baking
35
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
250 ml (1 cup) of flour
125 ml (8 tablespoons) of margarine
1 pinch of salt
1 pinch of sugar
1 egg
A bit of cold water
Garnishing :
2 packages of 250 gr (6 cups) of Les Cultures de chez nous sliced leeks
Meats leftovers
1 onion
A bit of margarine
Salt and pepper
Provence herbs
Béchamel sauce :
75 ml (5 tablespoons) of margarine
30 ml (2 tablespoons) of flour
Milk
Cream
Salt and pepper
Ground nutmeg
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Leeks and lamb pie
From
Oct 07
to
Jan 01
Preparation
Set flour, margarine (into chunks), salt and sugar in a blender.
Crush in the blender until obtaining an homogenized powder. Add a whole egg and blend once again. When the new mixture is perfectly homogenized once again, add water, few drops at a time, until it forms a ball. Wrap it up and refrigerates.
Peel and slice onion. Melt margarine in a cauldron and add leeks and onions to simmer. Dice meats leftovers and add to the preparation. Salt, pepper and add Provence herbs. Frequently mix.
Meanwhile, get the shortcrust out of the refrigerator and spread down. Cover a pie pan with baking paper and garnish with shortcrust. prick shortcrust bottom with a fork and bake.
In a casserole, melt margarine. When partially melted, set for about 30 ml (2 tablespoons) of flour and whisk for about 2 to 3 minutes. Then add milk, few drops at a time and with a bit of cream. Salt, pepper and add ground nutmeg.
Garnish shortcrust bottom with a bit of grated cheese and then with sliced leeks. Then pour the béchamel sauce, grated cheese and oven bake until cheese browns.
Chef's notes
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