Leek Pie with Smoked Trout

A light and very tasty pie will certainly pleasantly spice up many parties, picnics, or festive lunches.

Details

  • Preparation Time: 105 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Filling

  • 2 spoons Oil, olive

  • 4 pieces Leek

  • 3 pieces Egg, fresh

  • 150 ml Sweet cream

  • 100 ml Milk, whole milk

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • 50 g Cheese, edamame

  • 150 g Fish, trout

Shortcrust pastry

  • 250 g Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 50 g Cheese, Parmesan, grated

  • 100 g Butter, unsalted

  • 1 piece Egg, egg yolk, fresh

  • pieces Water

Steps

  1. First, prepare the salty shortcrust pastry. Sift the flour into a bowl and mix it with salt and Parmesan. Add the diced butter to the mixture. Quickly rub the fat into the dry ingredients with your fingertips, lifting the mixture to create a crumbly texture. Add one or two tablespoons of cold water, add the egg yolk, and quickly knead everything together with cold hands to form a uniform dough. Shape the dough into a ball, wrap it in cling film, and refrigerate for 60 minutes.

  2. Grease a round pie dish (23 cm in diameter) with butter and dust it with flour (remove any excess flour). Roll out the dough on a lightly floured surface into a circle 0.5 cm thick. Carefully place the dough into the dish and gently press it against the bottom and sides of the dish. Prick the bottom of the dough with a fork in several places. Use a rolling pin to trim off any excess dough. Place a piece of baking paper (aluminum foil) over the dough and spread dry beans (baking beads) on top. Refrigerate the dish with the dough for 15 to 20 minutes. Preheat the oven to 180°C (356°F).

  3. Bake the chilled dough in the preheated oven for 20 minutes. After 20 minutes, remove the dish from the oven and take out the beans and baking paper. Bake the dough in the preheated oven for another 5 minutes until it turns golden brown.

  4. While the dough is baking, prepare the filling. Clean and wash the leeks. Cut them in half lengthwise and slice them into thin strips. Heat olive oil in a pan. Add the sliced leeks and sauté them over moderate heat for 15 minutes, stirring occasionally, until they wilt and soften. Remove the pan from the heat and let the leeks cool slightly.

  5. In a bowl, whisk the eggs with a hand whisk and mix them with cream and milk. Season with pepper and salt, then stir in the grated cheese and sautéed leeks. Tear the smoked trout into small pieces and gently mix them into the leek mixture.

  6. Reduce the oven temperature to 160°C (320°F). Pour the prepared mixture onto the dough. Use a spatula or spoon to spread it evenly over the dough and smooth the top. Bake the pie in the oven for another 25 to 30 minutes, or until the filling turns golden brown on top.

  7. Let the baked pie cool in the dish for a few minutes, then cut it into pieces of your desired size, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 196.95 kcal
  • Fat: 9.4 g
    • Saturated Fat: 4.67 g
  • Carbohydrates: 21 g
    • Sugars: 1.65 g
  • Protein: 5.42 g
  • Fiber: 0.96 g

Advice

Smoked trout can be replaced with smoked salmon.