Leek and Sour Cream Pie

Baking and Desserts | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Leek and Sour Cream Pie

Ingredients

Baking Powder - 2.6 oz
Unbleached flour crackers - 2.6 oz
English Dry Mustard - ¾ teaspoon
Vegetable Oil - 1.4 oz
Butter - 3.2 oz
Leek - 3 lbs
Sour Cream - 5.3 oz
Garlic - 1 clove
Cream (40%) - 0 fl oz
Chicken Egg - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Cheshire Cheese - 3.5 oz

Step by Step guide

Step 1

Prepare the dough. In a bowl, combine the flour, salt, mustard, and rub them with vegetable fat until the mixture resembles bread crumbs. Add half of the grated cheddar, mix, and pour in 1 tablespoon of cold water to help the dough pull away from the sides of the bowl. Place the dough in the refrigerator for 30 minutes.

Step 2

Thoroughly wash the leek, cut it in half lengthwise, and slice it thinly.

Step 3

In a pot, melt 50 g of butter, add the leek and minced garlic, season with salt and pepper. Cover and cook over low heat, avoiding browning.

Step 4

When all the juice has evaporated, after about 10-15 minutes, strain the mixture through a colander, placing a small plate with a weight on top to drain excess liquid.

Step 5

On a floured surface, roll out the dough, then place it in a greased baking dish. Prick the dough all over with a fork and bake in a preheated oven at 356°F for 15 minutes. Remove the dish from the oven, brush the dough with beaten egg, and bake for another 5 minutes.

Step 6

Add the leek to a bowl, mix it with sour cream, cream, and the remaining beaten egg, season with salt and pepper. Spread the mixture over the surface of the pie, sprinkle with 50 g of grated cheddar, and bake for 40 minutes at 374°F, until golden brown.