Seafoods with leeks pie
20
45
4 to 6
No
Ingredients
- 60 ml (1/4 cup) of butter
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 4 sliced carrots
- 4 peeled and diced potatoes
- 250 ml (1 cup) of water
- Salt and pepper up to taste
- 5 ml (1 teaspoon) of tarragon, thyme or marjoram
- 115 g (4 oz) of diced salmon
- 115 g (4 oz) of diced white fish
- 12 large shrimps
- Lemon zest and juice
- 30 ml (2 tablespoons) of all-use flour
- 8 phyllo pastry sheets
- Melted butter
Preparation
Side-by-side mode
- Heat butter in a large casserole. Fry leeks, carrots and potatoes. Add water, salt, pepper and herbs. Cover and cook 10 minutes.
- Mix fishes and shrimps with zest, lemon juice and flour. Add this mixture to the vegetables until it thickers. Remove from heat. Set aside.
- Preheat oven at 190 ˚C (375 ˚F).
- Butter a pie pan of 23 cm (9 inches). Set a phyllo pastry sheet, butter lightly, then set another phyllo pastry sheet. Butter. Repeat the same way with the 6 remaining phyllo pastries. Set seafoods mix and leeks over the phyllo pastries. Fold the pastry surplus over its center. Oven bake 35 minutes.
