Leeks and lamb pie
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Ingredients
- 250 ml (1 cup) of flour
- 125 ml (8 tablespoons) of margarine
- 1 pinch of salt
- 1 pinch of sugar
- 1 egg
- A bit of cold water
- Garnishing :
- 2 packages of 250 gr (6 cups) of Les Cultures de chez nous sliced leeks
- Meats leftovers
- 1 onion
- A bit of margarine
- Salt and pepper
- Provence herbs
- Béchamel sauce :
- 75 ml (5 tablespoons) of margarine
- 30 ml (2 tablespoons) of flour
- Milk
- Cream
- Salt and pepper
- Ground nutmeg
Preparation
Side-by-side mode
- Set flour, margarine (into chunks), salt and sugar in a blender.
- Crush in the blender until obtaining an homogenized powder. Add a whole egg and blend once again. When the new mixture is perfectly homogenized once again, add water, few drops at a time, until it forms a ball. Wrap it up and refrigerates.
- Peel and slice onion. Melt margarine in a cauldron and add leeks and onions to simmer. Dice meats leftovers and add to the preparation. Salt, pepper and add Provence herbs. Frequently mix.
- Meanwhile, get the shortcrust out of the refrigerator and spread down. Cover a pie pan with baking paper and garnish with shortcrust. prick shortcrust bottom with a fork and bake.
- In a casserole, melt margarine. When partially melted, set for about 30 ml (2 tablespoons) of flour and whisk for about 2 to 3 minutes. Then add milk, few drops at a time and with a bit of cream. Salt, pepper and add ground nutmeg.
- Garnish shortcrust bottom with a bit of grated cheese and then with sliced leeks. Then pour the béchamel sauce, grated cheese and oven bake until cheese browns.
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