Frank's Recipes! Leek Pie

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Leek Pie

3/4 Lb shortcrust pastry
2 1/4 Cups leeks,
1/2 Cup smoked pork, chopped,
1/2 to 1 Cup chicken stock,
1 bay leaf,
2 eggs,
2 tablespoons crème fraîche,
salt,
pepper

Clean the leeks. Keep only the white part. Splice them lengthwise and wash under running water to clean off all dirt. Drain and mince in 1/4 in-thick slices.

Put the chopped pork and leeks in a baking dish. Moisten with chicken stock, add the bay leaf and bake at 300°F. Bake for 1 1/2 hours until all liquid evaporated. When finished, remove the bay leaf and let cool.

Roll out half of the shortcrust pastry and line a pie dish. Let the sides stick out.

Mix egg and cream in a small bowl and mix it with the leeks. Season and mix.

Pour the leeks in the pie pan. Prepare glaze with the yolk of the second egg and glazing the side of the pastry that's already in the pan.

Roll out the second piece of shrotcrust pastry and cover the leeks with it. Weld the sides, pressing firmly. Trim the excess pastry.

Glaze the surface of the pie. Cut a small chimney in the center.

Bake at 400°F for 30 minutes