Leek Pie

Technical stages for Leek Pie :

• Clean the leeks. Keep only the white part. Splice them lengthwise and wash under running water to clean off all dirt. Drain and mince in 1 cm-thick slices.
• Cut the smoked pork belly in lardons.
• Put the lardons and leeks in a baking dish. Moisten with chicken stock, add the bay leaf and bake at 150°C or 302°F. Bake for 1h30 until all liquid evaporated. When finsiehd, remove the bay leaf an dlet cool.
• Roll out half of the shortcrust pastry and line a pie dish. Let the sides stick out.
• Mix egg and cream in a small bowl and mix it with the leeks. Season and mix.
• Pour the leeks in the pie pan. Prepare glaze with the yolk of the second egg and glazing the side of the pastry that's already in the pan.
• Roll out the second piece of shrotcrust pastry and cover the leeks with it. Weld the sides, pressing firmly. Trim the excess pastry.
• Glaze the surface of the pie. Cut a small chimney in the centre.
• Bake at 200°C or 392°F for 30 minutes. Serve warm, with salad.