A lovley pie with leek. Perfect with grilled meat.

• Prep Time: 25 min Cooking Time: 30-40 min

• 4 servings

Pie Dough:

• 125 g room temperature butter
• 1/2 cup graham flour
• 2 dl wheat flour
• 3 tbsp cold water

Filling:

• 2 large leeks
• 25 g of butter
• 2 tbsp wheat flour
• 2 dl milk
• 1 dl cream
• 1 tsp salt
• 1 cr freshly ground black pepper
• 1 crm of nutmeg
• 2 dl grated cheese
• 1 egg

Make a pie dough and line a pie tin.
Let stand in the fridge for at least 15 min.

Trim and rinse the leeks and cut them into thin slices, which are then fried until soft in the butter. Use a large saucepan.
Sprinkle the flour over the leek, stir and dilute with milk and cream.
Let the stew boil for 3-5 min.
Salt and season the stew.
Remove the pan from the stove and stir in the eggs and cheese.

Pre-bake the pie crust at 225 degrees celcius for about 10-15 minutes.

Pour in the filling and bake for 15-20 minutes, the pie should ‘stay’ and get a nice colour.

Serve immediately.