Ingredients:
225g/8oz shortcrust pastry
900g/2lb leeks, thinly sliced
450g/1lb button mushrooms
50g/2oz butter
3 egg yolks
300ml/10fl oz crème fraîche
salt and freshly ground blackpepper
Preheat the oven to 190°C/375°F/Gas mark 5. Roll out the pastry and line a greased 20cm/8in pie tin. In a frying pan, sweat the leeks and mushrooms in the butter until tender. Spoon into the pie tin. In a bowl, beat together the egg yolks and crème fraîche. Season with salt and pepper. Pour the mixture onto the leeks. Bake in the oven for 25-30 minutes until the filling is set. Serve warm.
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