Monday, January 18, 2016

Day 18 Leek and Onion Pie

Leek Onion Pie

Leek and Onion Pie


1 Cup All Purpose Flour, plus additional for rolling
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
3 Tablespoons Olive Oil


1 1/2 Tablespoons Olive Oil
6 Leeks, trimmed and sliced into 1 inch pieces
2 Sweet Onions, chopped
1 Cup Cilantro, chopped
1/3 Cup Dill, chopped
1 Mint Sprig, chopped
Zest of one Lemon
Juice of one Lemon
Salt and freshly Ground Pepper, to taste
1 Tablespoon Bulgar
Rolled crust 

1. To make pastry: Add flour, salt and baking powder to food processor fitted with a plastic dough disk. Pulse to mix,  With motor running, add enough water to make sure dough is soft, but not wet. Add 1 Tablespoon of oil.  Run until well combined. Dough should form a ball. Turn out dough on to a well floured surface.  Cover with plastic wrap and let rest for 1 to 2 hours in the refrigator.  You can make the dough a day in advance.
Trimmed Leeks

2.  Preheat oven to 350 F.  Lightly oil a 2 quart baking dish,

3.  To make filling: Heat oil in a large heavy skillet over medium heat.  Add the leeks and onion. Cook, stirring occasionally until tender, about 12-15 minutes.  Reduce heat to low if the leeks begin to brown.  Add a little water if the mixture begins to stick.  Remove from heat, add herbs and lemon. Season with salt and pepper and set aside.

Bottom crust
4.  Divide dough into 2 parts, one for the bottom crust and one for the top.  The size of your parts will depend on the width and depth of your dish.  I used a deep souffle dish so my portions were 3/4 to 1/4.  Roll the larger part out and place in the dish.  The dough needs to go over the side of the dish.  Brush with olive oil.
Filled pie
5.  Sprinkle bulgar over the dough in the dish; this will soak up juices as the pie cooks.  Spoon in the leek mixture.  Roll out the remaining dough is a circle slightly larger that size of the dish.  Pull in any excess dough from the lower crust to cover the leek mix.  Top with the smaller piece of dough.  Pinch the bottom and top crusts together to seal.  Brush the top with olive oil.  Make several large pricks in the top dough to release steam.  Bake until golden, about 1 hour.
Ready to eat

Goes will with Spinach Beet Salad

Soundtrack - Beach Fossils - Clash the Truth

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