La Flamiche Picarde
By Catherine B
A hearty recipe from Nord-Pas-de-Calais, a northern region of France.
- For the crust:
- 500g flour
- 2 egg yolks
- 250g of lard
- 3 pinches of salt
- 4-5 tbsp of fresh water
- For the filling:
- 4 leeks
- 15g butter
- 4 tbsp of heavy cream
- pepper and nutmeg
- For the glaze:
- 1 egg yolk
Level of difficulty Easy
Preparation time 75mins
Cooking time 60mins
Cost Average budget
Let's start with the dough for the crust.
In a mixer or a blender with the plastic blade, combine the flour with the egg yolks, then the lard (in chunks) and salt.
Add the tablespoons of cold water until the dough forms a compact ball. Put the ball in a bowl, cover with plastic wrap, and put it in the fridge.
While the dough is chilling, finely chop the leeks. Fry them in butter, then season them with salt, pepper and nutmeg.
When the leeks are well cooked, add the cream, mix well, and check the seasoning.
Preheat your oven to 200°C.
Put the dough on a flat surface, sprinkled with flour. Roll it out. Butter your pie pan.
Lay out the dough in the pie pan (leave some for the top), and fill the pie with the cream/leek mixture.
Lay a layer of dough on the leeks to form the top crust, and fold the edges around the crust.
Whisk the egg yolk in a bowl, and brush the top of the crust.
Decorate the top of your pie if you like and bake for 40 minutes.
Once the pie is golden, take it out and serve!
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