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home > recipes > pies > flamiche
from NY, USA 1 large bunch of leeks 1/2 stick butter 1/4 cup water 1/2 cup cream salt and pepper Double crust pastry recipe made with salt, dillweed and pepper to taste egg yolk glaze Clean leeks well. Using white part and some light green, slice thinly. Place in saucepot with butter, water and cream. Bring to a boil and lower heat and simmer covered until leeks are tender. Let cook uncovered to reduce liquids. Season with salt and pepper. Cool mixture completely. Prepare a double crust pastry ( one may use puff pastry sheets if desired ), Roll dough out to fit a biscuit pan with dough overlapping sides. Use a slotted spoon and place cooked leeks evenly over the dough. Roll out top crust and cover top , cut off excess dough if necessary and crimp and seal or roll edges together, decoratively slash top of dough. Brush with beaten egg yolk and bake 425F about 25 to 30 minutes or until golden. Cool to warm and cut out pieces and serve as an accompaniment to meat and poultry dishes. Serves 4 to 6.

Flamiche


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(posted September 23, 2003)

from NY, USA

1 large bunch of leeks
1/2 stick
butter
1/4 cup water
1/2 cup
cream
salt and pepper
Double
crust pastry recipe
made with
salt, dillweed and pepper to taste
egg yolk glaze

Clean leeks well. Using white part and some light green, slice thinly. Place in saucepot with butter, water and cream. Bring to a boil and lower heat and simmer covered until leeks are tender. Let cook uncovered to reduce liquids. Season with salt and pepper. Cool mixture completely.

Prepare a double
crust pastry ( one may use puff pastry sheets if desired ), Roll dough out to fit a biscuit pan with dough overlapping sides. Use a slotted spoon and place cooked leeks evenly over the dough. Roll out top crust and cover top , cut off excess dough if necessary and crimp and seal or roll edges together, decoratively slash top of dough.

Brush with beaten egg yolk and bake 425F about 25 to 30 minutes or until golden. Cool to warm and cut out pieces and serve as an accompaniment to meat and poultry dishes. Serves 4 to 6.



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