Summary

Ingredients

• 450 g flour
• 0.5 teaspoon ½ salt
• 225 g butter, cold in pieces
• 7 tablespoon water, cold, approx.
• 1 egg (s), devious
• 1 onion (s)
• 500 g leek
• 125 grams bacon
• 1 teaspoon flour
• 125 ml cream
• 75 g clarified butter
• Pepper, freshly ground
• Salt,

Print Recipe Pin Recipe

Instructions

1. For the dough:
2. Sift the flour into a bowl, add the salt, and distribute the cold butter in pieces on the flour. Process quickly into crumbs. First knead in 3 tablespoons of the cold water. Add enough water to make a smooth dough. Make sure that all ingredients are processed quickly. Shape the dough into a ball, wrap it in cling film and let it rest for 30 minutes in the refrigerator.
3. Preheat the oven to 200 ° C top / bottom heat or 180 ° convection.
4. For the filling:
5. Peel and dice the onion. Clean the leek, wash it thoroughly and cut it into rings.
6. Heat a pan, melt 40g clarified butter in it and steam the onion cubes until translucent. Add the leek rings and the rest of the clarified butter, simmer over medium heat for another 15 minutes.
7. Cut the bacon into strips and add to the leek. Mix 1 tablespoon of flour and cream, remove the pan from the heat, pour the mixed cream over the leek and stir in. Salt and pepper to taste.
8. Roll out half of the dough and place in a buttered pie / tart pan (20cm in diameter). Roll out so that the dough can be laid over the edge so that the pie can be closed with the dough lid. Pour the leek into the pan. Beat the egg and brush the edges of the dough with it. Roll out the rest of the dough according to the shape. Use it to seal the pie and gently press the edges together. Cut an approx. 2 cm hole in the pastry lid. Brush the pastry lid with the rest of the egg.
9. Bake for 15 minutes, then switch down to 180 ° top / bottom heat or 160 ° convection and bake for another 20-30 minutes (depending on the oven).
10. The pie should be golden brown and crispy.
11. Optional: If the bacon is omitted, this pie is also suitable for vegetarians.