Best Lauchkuchen Phyllo Leek Pie Recipes

LAUCHKUCHEN ( PHYLLO LEEK PIE)

Steps:

• Preheat oven to 300°F.
• Butter the bottom& sides of a 9x9x2 inch baking dish.
• Brush one sheet of phyllo with butter, fold in half horizontally and gently press it into the baking dish allowing equal amounts to hang over two sides.
• Brush the bit hanging over the sides generously with butter.
• Butter the second sheet, fold horizontally and place it across the first sheet, (at right angles, over lapping first layer), again let the excess hang over with even amounts on both sides, brush excess with butter each time.
• Continue to butter& alternate the sheets until you have layered all 8 sheets.
• When they are all in the dish roll the excess phyllo under to just cover the edge of the dish forming an edge to the pastry.
• For the filling melt the 2 tbsp of butter in a small pan over medium& saute the leeks until they are golden.
• Place leeks over the bottom of the phyllo shell.
• Sprinkle in the cheese.
• Whisk the eggs,milk, half& half, nutmeg,kirsch, pepper& salt- blend well.
• Pour over the leeks& cheese.
• Bake uncovered for apprx 1 hour or until the custard is set.
• Let it rest for 30 minutes cut into squares& serve.

WELSH LEEK PIE

Steps:

• Prepare the leeks by cutting off the roots, the coarse green leaves and the damaged outer layer. Run under the tap to get rid of the dirt and grit. Slice them into a colander and rinse again. Cook them gently in the butter till soft.
• Line a shallow pie dish with a layer of pastry, and turn the leeks and the ham (chopped small) on to it.
• Mix cream and eggs well together. Season with salt and plenty of pepper and strain into pie dish. Cover with a pasrty lid, and brush with milk.
• Bake for about 30 minutes in a 350F oven.
• This pie tastes better warm than hot. If you prefer a flan, just cook without the pastry lid.

MUSHROOM AND LEEK PIE

Steps:

• Preheat oven to 375 degrees.
• Place pastry in 9" pie plate. Trim pastry to 1/2" beyond rim of plate; flute edge. Refrigerate while preparing filling.
• Wipe mushrooms clean with damp towel. Trim stems; quarter or slice large mushrooms.
• In a large skillet, heat 1 tablespoons butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan.
• In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly.
• Sprinkle 1/2 cup cheese onto bottom of pastry-lined pie plate. Top with mushroom mixture; sprinkle with remaining cheese.
• In a large bowl, whisk eggs and cream until blended; pour over top of cheese-mushroom mixture.
• Bake on lower rack 30-35 minutes or until a knife inserted near the center comes out clean.

LEEK AND YOGURT PIE

Steps:

• Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan.
• Heat the oil in a large, heavy skillet over medium heat, and add the leeks and salt. Cook, stirring, until tender and translucent, about seven minutes. Add pepper, and remove from the heat.
• Beat the eggs in a bowl, and whisk in the yogurt and feta. Stir in the leeks and the walnuts; mix together well. Season with pepper, and stir in the dill.
• Line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the leeks mixture. Fold the draped edges in over the filling, lightly brushing the folded-in sheets of phyllo, then layer the remaining five pieces on top, brushing each with olive oil. Stuff the edges into the sides of the pan. Make a few slashes in the top crust, so that steam can escape as the pie bakes.
• Bake for 50 to 60 minutes, until the phyllo is golden. Allow to cool for at least 15 minutes in the pan (or to cool completely), and serve.

CHICKEN & LEEK PIE

Steps:

• Cut the chicken breasts into small pieces - I like mine about 1 to 2 inches square.
• Heat 2 tablespoons of the olive oil in a large pan until very hot. Brown the chicken pieces a few at a time, depending on the size of your pan. When they're all done, put them to one side.
• Add the rest of the oil to the pan. Add the onion and leek, cover and turn the heat down low. Cook like this for about 10 minutes until the onion and leek are nicely softened. Then add the flour, stir in well and cook until completely incorporated, which will take a couple of minutes or so.
• Add a cupful of the stock and stir. The sauce should immediately start to thicken. Add the rest of the stock, bit-by-bit, until you have about a third left.
• Add the chicken pieces back to the pan. Quarter the mushrooms and add them too. If the sauce seems a bit too thick, add a bit more stock. Add the thyme.
• Cook on a medium heat, uncovered, for about 10 minutes, and then pour in the cream. Cook for a further 10 minutes.
• If you are adding the potatoes, boil them separately and then chop into smallish pieces. Add to the sauce.
• Cook until the sauce has reduced to your preferred consistency. If it's too thick, add a bit more stock to thin it out. Season with salt and pepper to taste.
• Pour the sauce into a shallow ovenproof dish and top with the puff pastry. Cook at 200°C, Gas Mark 6 for 20-30 minutes, until the pastry is golden brown.
• Serve with veggie of your choice. Buttered carrots with parsley would go nicely, as would green beans.