Welsh Leek Pie Recipe
Ingredients
6 medium-sized leeks
1/2 cup (125 mL) chicken consomme
Juice and grated rind of 1/2 a lemon
2 tbsp (30 mL) butter
4 eggs
1/4 cup (60 mL) cream of your choice
2 cups (500 g) cottage cheese
Salt and pepper to taste
3 tbsp (50 mL) finely crushed crackers
Directions
Clean the leeks as for Leeks Nature.
Cut both the white and green parts into 1-inch (2.5 cm) pieces.
Place in a microwave-safe dish the chicken consomme, lemon juice and rind and butter.
Microwave at HIGH 8 to 9 minutes, stirring once.
Strain, reserving the cooking stock.
Beat together the eggs, cream and cottage cheese until well blended and creamy.
Add 1/4 cup (60 mL) of the reserved cooking stock.
Stir until well mixed.
Salt and pepper to taste.
Stir in the finely crushed crackers.
Pour the whole into a 9 or 10-inch (23 or 25 cm) microwave-safe pie plate.
Sprinkle with paprika.
Microwave 15 minutes at MEDIUM.
Serve as soon as ready.
Cut both the white and green parts into 1-inch (2.5 cm) pieces.
Place in a microwave-safe dish the chicken consomme, lemon juice and rind and butter.
Microwave at HIGH 8 to 9 minutes, stirring once.
Strain, reserving the cooking stock.
Beat together the eggs, cream and cottage cheese until well blended and creamy.
Add 1/4 cup (60 mL) of the reserved cooking stock.
Stir until well mixed.
Salt and pepper to taste.
Stir in the finely crushed crackers.
Pour the whole into a 9 or 10-inch (23 or 25 cm) microwave-safe pie plate.
Sprinkle with paprika.
Microwave 15 minutes at MEDIUM.
Serve as soon as ready.
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