Thursday, 23 May 2013

Leek Buttermilk Bake

NAME: _Leek Buttermilk Bake

3 leeks
2 medium waxy potatoes
2 medium brown onions
2 cloves garlic
1/2 cup buttermilk
2 tsp dijon mustard
50g butter
1 egg
1 to 1.5 cups cottage cheese
1 - 2 cups grated sharp cheese

Either sheets of puff pastry
or make a bread dough with
150g baker's flour
90ml water
1/2 tbsp olive oil
1/2 tsp salt
1/2 tsp sugar
1 tsp instant yeast

If making the pastry, take about mix and knead as for bread dough, let rise for 40 minutes, punch down and roll out as thin as possible, fold in sides to middle and then ends to middle and roll out again, ensuring the pastry is big enough in every direction to cover the pie/flan dish.

Lay dough into pie/flan dish pressing into the bottom edge all the way around, and all the way up the sides. Set aside to rise for about 20 minutes, then place in refrigerator to stop further rising and set the pastry. Save scraps of pastry aside for the topping.

Slice leeks into 1cm slices, onions into 1/2cm slices, peel potatoes, quarter lengthways, and slice each quarter in 1/2cm slices also. Chop the two cloves of garlic. Place potatoes into a pan with the butter and a few spoonfuls of water to promote steaming of potatoes. Once they begin to soften add onion garlic and leek, cook until soft. Add mustard and buttermilk, heat until it's thickened and almost dry.

Use stick blender to mix egg and water, add shreds of left over dough and blend until it achieves a consistency, set aside.

Place about 1/3 of the cottage cheese on the bottom of the pastry shell. Add the cooled filling, the rest of the cottage cheese. Spread the egg batter over the top, then sprinkle the cheese over.

Bake in 200C oven for up to 45 minutes, until done.

Serve with steamed vegetables.

See also Chicken Leek Pot Pie once I put the recipe up.


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