Leek Pie Aromanian

Name: Leek Pie Aromanian
Ingredients: Dough: approximately 600 g flour; 250 g margarine; 150 ml water; half a teaspoon of salt. Filling: 6 stalks of leek; 300 g salty cheese; 4 eggs; a cup of milk; water; salt to taste.

Meat - Leek Pie Aromanian by Carla J. - Recipia

The dough is the basic element of this delicious recipe, and its preparation is essential for achieving a perfect pie. We start by combining water, salt, and flour in a large bowl. We mix the ingredients with a spatula or by hand until a homogeneous dough is formed, similar to bread dough. It is important to knead the dough well, as this will give it a fluffy and elastic texture. If we notice that the dough is too sticky, we gradually add more flour, being careful not to overdo it, to avoid a too dry texture. Once the dough has been kneaded, we melt the margarine and gradually add it over the formed dough. We continue kneading until the margarine is completely incorporated and the dough becomes smooth and shiny. After we are done, we let the dough rest, covered with a damp towel, to relax and blend the flavors. In the meantime, we take care of the filling. The leek, a savory ingredient, needs to be cut into thin rings. We put the leek rings to boil in a pot with a little water, letting them boil for 10 minutes until they become tender. When the water reduces, we add the grated cheese, stirring gently to ensure it combines evenly with the leek. We leave the mixture on the heat for another 3 minutes, then let it cool slightly. In a separate bowl, we beat the eggs well and add them to the leek and cheese mixture. The final step is to pour in the hot milk, stirring constantly to achieve a creamy and flavorful filling. Season the mixture to taste, being careful not to overdo it, as the cheese may already be salty. Once the filling is ready, we divide the dough into two equal parts. Each part is rolled out with a rolling pin on a floured surface, forming thin sheets. The first sheet is carefully placed in a greased baking dish, followed by the leek and cheese filling. After distributing the filling evenly, we place the second sheet on top, which we pierce with a fork in several places to allow steam to escape during baking. The pie is then placed in the preheated oven, where it will bake on low heat, allowing the flavors to develop and combine. This leek and cheese pie will surely become a savory dish, perfect to be served both warm and cold.

Ingredients

Dough: approximately 600 g flour
250 g margarine
150 ml water
half a teaspoon of salt. Filling: 6 stalks of leek
300 g salty cheese
4 eggs
a cup of milk
water
salt to taste.

Leek Pie Aromanian

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