Leek Pie

The only time I really get to cook a proper meal is during the weekends. So after my mum said she was going to buy some wine for the weekend, I immediately thought of making pie. I just love that combination.

I found a leek pie recipe some time ago online, but can’t see it anymore. So decided to just go with the gut. It was really the pie crust ingredients rather than the filling that I needed to know the most. But it turned out pretty well. You can use vegan butter but I like to use oil especially in this recipe as it gives a more rustic, crisp feel rather than the normal shortcrust, brittle feel by using butter. Normally, I used to sprinkle a tons of cheese on top but really, this is much better 🙂

Ingredients:

For the pie:

• 4 dl white flour
• 1dl oil
• 2 ml salt
• 1/2-1 dl cold water

For filling:

• 1/2 red bell pepper
• 1 onion
• 1 large leek
• 1 tsp mustard (depends on you which you really like)
• 1 tbsp lemon juice
• sunflower seeds
• dry thyme & rosemary
• salt & pepper to taste

Method:

The dough is really simple to make. Add your flour in a large bowl. Then the salt. Fluff up the flour with a fork to get the lumps out of the way as well as mixing in the salt. Make a well in the middle, then pour your lovely oil in the centre. Knead all together and pour enough water just so it comes together. Kept in fridge or roll it out and keep ready for the filling.

For the filling, fry red peppers and onions together in a bit of vegan butter or oil. Add the leek. Once all is a bit soft but not fully cooked, sprinkle sunflower seeds, thyme, rosemary, lemon juice, salt and pepper. I said a tsp of mustard, but really depends how strong your mustard is. Just want a hint not over power the other flavours…

Now simple pour the filling in the middle of the rolled out pie crust and spread it around but keep an inch away for the corners. Fold the corner over the filling, kinda making a casing so the filling doesn’t pour out. Bake for 200 degrees for about 30 minutes or till done.