Tuesday, March 19, 2013

French Leek Pie

Savour the smooth flavours of Emmental and blue cheese combined with cream and roasted vegetables for an unforgettable French treat.
1 Roll puff pastry or ready-made shortcrust pastry
2 teaspoon Stork Margarine
6 Leeks, chopped
1 Onion, sliced
1 pinch Robertsons Salt and Black Pepper to taste
1 KNORR Roasted Vegetable Bake
1 cup Fresh cream
1 cup Emmental cheese, grated
¼ cup Blue cheese, crumbled
1.Preheat oven to 180°C.
2.Line a pie dish with pastry and trim the edges.
3.In a large pan over a medium-low heat melt margarine.
4.Add leeks and onion, sautè for 10 minutes or until soft.
5.Season with salt and pepper and reduce heat to low.
6.Add the KNORR Roasted Vegetable Bake and cream to the pan, heat through until the sauce thickens.
7.Remove from the heat and stir in the Emmental cheese.
8.Pour mixture into the pastry shell, sprinkle with blue cheese.
9.Bake in oven for 30 minutes, or until filling is set and golden on top.
10.Allow to stand for 10 minutes before cutting pie into wedges.
11.TIP: These can be made into individual tartlets using ramekins.
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