Picardy leek pie

Recipe

• Preparation Slice the white part of the leeks into thin rounds and place in a saucepan with 50 g butter, nutmeg, salt and pepper. Leave to cook over a low heat for 30 minutes, stirring frequently. Make the pastry using the flour, the rest of the butter, 3 eggs, 2 egg whites and some salt. Knead by hand, place on a well-floured board and roll out thinly. Line a buttered pie dish with half the pastry. Remove the leeks from the heat, add 2 egg yolks and the cream to thicken and season with salt and pepper. Spoon into the pie dish. Cover with the rest of the pastry and draw some shapes with a knife to decorate. Seal the edges of the pastry firmly with a little water. Bake in a hot oven for 30 minutes until golden. Serve hot.