Desserts

Leeks – Cabanossi – Pie

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 kg leek
  • 3 onion (s)
  • 250 g Cabanossi
  • 1 tablespoon butter
  • 2 tablespoon breadcrumbs
  • 1 pack puff pastry, (32 cm cooling shelf)
  • 300 g processed cheese, (e.. Chester) or youn Gouda
  • 4 egg (s)
  • 2 tablespoon flour
  • 300 g sour cream
  • 200 g parmesan, rated
  • salt and pepper
  • nutmeg
Leeks – Cabanossi – Pie
Leeks – Cabanossi – Pie

Instructions

  1. Wash the leek and cut into rings. Peel and finely dice the onions. Cut the cabanossi into slices. Fry in a large pan without fat, remove.
  2. Heat 1 tablespoon fat in the frying fat. Sauté the leek and onions in portions for approx. 5 minutes. Season well with salt and pepper. Admit Cabanossi.
  3. Grease the springform pan (26cm), sprinkle the base thinly with breadcrumbs. Place the puff pastry in the mold, press approx. 5 cm high on the edge. Sprinkle 2-3 tablespoons of breadcrumbs on the dough and top with cheese. Place half of the leek mixture on top, cover with the remaining cheese slices, and distribute the rest of the leek mixture on top. Whisk together eggs, flour, sour cream and Parmesan, season and pour over.
  4. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 °) on the lower rack for 50-60 minutes.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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