If Leeks Could Kill
This is a lovely leek and mushroom pie, one of my mother-in-law’s dishes, that i’m thankful for having. it makes sense, then, that we made it for 2007’s version of our relatively new tradition: vegetarian thanksgiving dinners. :o) we use frozen puff pastry sheets for this which tends to be on the thick side. Roll out the sheets a little when thawed if possible. the name? uh... All i can say is that i asked my husband for a name and that's what he came up with. Tickled my funny bone, but it sure doesn't put a positive spin on this dish, does it. *lol*
Steps
Fry the mushrooms , stirring regularly , in 1 teaspoon of butter on medium heat until they are brown and crispy.
Cut the leeks in half lengthwise and wash each half between the layers well to remove any grit / sand.
Slice the leeks into thin half-rings using all of the white and light green parts but not the dark green leaves.
Chop the parsley leaves.
Butter the spring form and line the bottom and sides with puff pastry.
Distribute the sliced leeks around the pastry bottom and sprinkle the fried mushrooms on top.
In a small pot , melt the butter over medium heat and whisk in the flour.
Add the milk until you have a thick but fluid sauce.
Reduce heat to low , stir in the parsley and ground hazelnuts then whisk in 2 eggs and remove from heat.
Pour the sauce over the leeks and shrooms , then cover the top of the pie with more puff pastry , taking care to seal the top to the sides of pastry.
Preheat the oven at 350f separate the final egg and brush the yolk over the top of the .
Ingredients
butter, mushroom, leeks, fresh parsley, ground hazelnuts, eggs, flour, milk, puff pastry, salt and pepper, herbes de provence