Le Cordon Bleu

Leek and Brie flamiche

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Preparation info
  • Serves

    4-6

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in
Quiches & Pastries: Le Cordon Bleu Home Collection
Quiches & Pastries

By Le Cordon Bleu

Published 1998

  • About

The flamiche derives its name from the Flemish word for cake, as originally it was in fact a type of cake made from bread dough and served with butter. Nowadays, however, it usually refers to a pie filled with vegetables or cheese, or both, as in this particular recipe.

Ingredients

Pastrz

  • 250 g (8 oz) plain flour
  • 1 teaspoon salt

Method

  1. To make the pastry, sift the flour and salt together into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre and add the egg, egg yolk and 2½ tablespoons water. Mix well, form into a ball and refrigerate for 20 minutes, wrapped in plastic wrap.
  2. To make the filling, melt the butter in a deep f