In a British winter I long for warming and comforting food and this leek and nutmeg pie fits the bill. This is an affordable but impressive pie with a creamy and tasty filling. The pie is great for an everyday meal and also perfect for impressing guests. It is easy to make and the ingredients below make enough for a 7 inch diameter pie dish. This will feed two hungry and active people with a side serving of carrots and greens. If you are entertaining it is enough for four adults if it comes after an appetiser / soup and the pie is served with your favourite potato dish [mine are roasties or Dauphinoise potatoes] and a colourful selection of vegetables.
- 3 large leeks
- large chunk of Butter or margarine
- Fresh grated nutmeg
- 3 tablespoons of creme fraiche (low fat is fine) or vegan cream
- Salt and pepper to taste
- Shortcrust pastry to line and top a 7 inch flan tin
Halve the leeks and wash all the dirt from the layers. Finely chop the leeks. Melt the butter or margarine in a large pan and add the leeks. Stir well, cover and leave to soften for about ten minutes, stirring occasionally.
Once the leeks are soft, add pepper and nutmeg and maybe salt if you haven’t used butter. Put this aside to cool for an hour or so. Before adding to the pastry case stir in the creme fraiche or vegan cream.
Preheat your oven to 180C/160C Fan/Gas 4. Grease your flan tin. Make your favourite pastry to be really frugal or buy it ready-made if you are short of time or room too roll. Line the flan tin and fill this with the cooled leek mixture. Top with another layer of pastry and decorate with left over pastry in your own style! If I have time I sometimes create a lattice effect with strips of pastry for the top. Brushing with egg yolk makes it look stunning if you are not cooking for anyone vegan and want to push the boat out.
Cook for around 40 minutes until golden brown. The pie is moist and delicious and makes a good affordable and comforting winter meal.