Small vegetable pies

Name: Small vegetable pies
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Flour; 1 pinch Salt; 3 Eggs (size M); 125 g + 1 tablespoon soft butter; 2 Leek sticks (leek; approx. 400 g); 150 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 1/2 bunch Chives; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Flour
1 pinch Salt
3 Eggs (size M)
125 g + 1 tablespoon soft butter
2 Leek sticks (leek; approx. 400 g)
150 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
1/2 bunch Chives
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
For the dough, mix flour with salt and press a depression in the middle. Add 1 egg and 125 g butter in flakes. Quickly knead to a smooth dough and wrap in foil. Chill for about 1 hour
2
Clean, wash and cut the leek into pieces of about 1 cm. Melt 1 tablespoon butter in a pot, add leek and braise for about 5 minutes
3
Roll out the dough on a floured work surface. Cut out 4 circles (approx. 14 cm Ø) and place them in 4 greased, flour-spread Tartelett moulds (approx. 12 cm Ø), pressing the edges together
4
Whisk 2 eggs and cream. Season to taste with salt, pepper and nutmeg. Wash the chives, shake dry, except for something to garnish, cut into small rolls and add to the egg-cream
5
Spread the leek on the dough and spread the egg cream over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Remove from the oven, let it rest in the moulds for approx. 10 minutes and carefully remove from the moulds. Arrange the vegetable cake and garnish with chives
6
Waiting time approx. 1 hour