Name: Gâteau de poireaux (Leek Pie)
Yield: Serves 6
Cuisine: France
Ingredients: 10 oz (300 g) flour, sifted; 5 oz (150 g) butter, cut into small pieces; 1 egg yolk; Salt and pepper; 1 small glass milk; 3½ oz (100 g) butter; 2 lb (1 kg) young leeks, halved lengthways and each half cut into 4

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

For a light weekend lunch after a round of grotesque business meals, a meatless dish can be a delight. Even I, a confirmed carnivore, enjoy this kind of pie, especially with some chilled light red wine.

Ingredients

2 lb (1 kg) young leeks, halved lengthways and each half cut into 4
3½ oz (

Europe
France
Charente
Lunch
Starter
Mediterranean
Vegetarian
Pie

Method

To make the pastry, combine the flour, butter, salt and pepper in a bowl. Add enough water to make a firm dough. Mix well and divide into two balls, a larger one for the bottom of the pie and a smaller one for the top. Allow to rest for 30 minutes in the refrigerator before using.

Meanwhile, blanch the leeks for 5 minutes and drain well. Melt the butter in a pan and add the leeks. Seaso

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