Picardy leek pie

You can use a ready to be used dough, go for an unsweetened short crust pastry or a puff pastry. Serve as a starter or main course, whichever you prefer!

Ingredients (serves 8):

  • 250 g leeks
  • 125 g butter
  • 250 g flour
  • 5 eggs
  • 125 g cream nutmeg,
  • salt and pepper.


  • 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.