Leeks and lamb pie

Author: Les Cultures de chez nous
Images poireaux
Preparation 20
Baking 35
Portions 4
Freezing No


  • 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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  • 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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