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| THE LIGHTHOUSE |
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you are here: Recipes | Spring onion and leek pie |
Spring onion and leek pie
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Spring onion & leek pie
(serves 8)
250g cake flour
6T olive oil
100ml white wine
200g spring onions, finely sliced
400g leeks, finely sliced
25g sultanas
50g green olives, pitted
25g capers, chopped
25g Parmesan cheese, finely grated
1 egg, beaten
For the white wine pastry: mix flour, half the oil, wine and a pinch of salt together to form a dough. Knead until evenly coloured. Wrap and refrigerate for 1 hour. Sauté onions in the rest of the oil until soft. Add 3T water and cook for 10 minutes. Once the water has evaporated, add sultanas, olives and capers. Stir in Parmesan and season. Thinly roll out ⅓ of pastry and line a 25cm pie dish, cutting a lid to fit the pie. Place the cold filling inside and top with the pastry lid. Roll
and twist the pastry to seal the edges. Prick 2 holes in the centre, brush with
egg and bake at 180˚C for 35-45 minutes or until golden.
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| WEDDING INSPIRATION |
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