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Leek-Kale Pie for Dydd Gŵyl Dewi Sant

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Every pie needs to start with a flaky, buttery crust. Here's the crust I use for all of my savory recipes...


5 T cold water
1/2 C butter
2 1/2 C flour
1/2 t salt
Mix the salt and flour together with a whisk. Cut the butter into the flour mixture with a pastry blender until you have a coarse, nearly uniform mixture. Make a well in the center and add the ice water. Mix with a fork until it comes together into a dough ball. Knead a few times, only until the dough is smooth. Extra kneading will make the crust tough instead of crumbly.

Preheat the oven to 350 degrees. Roll the dough to about 1/8 inch thick and form the crust - or just press the crust into your pan. Prebake the crust for 20 minutes before filling and baking it.

For the filling, I sauteed sliced leeks and dinosaur kale in butter till slightly softened.  Spoon the leeks and kale into the prebaked crust, top with crumbled feta cheese, beaten egg, and rough-chopped fresh dill.  Sprinkle with pink Himalaya salt, cover, and bake till egg sets, approximately an hour.

Tuesday Night Supper Club
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Comments

  1. UnknownMarch 11, 2011 at 11:01 AM

    you have to tell me what Dydd Gwyl Dewi Sant...I gather it has something to do with Wales? this looks really good...and very italian. thank you for sharing with tuesday night supper club.

    ReplyDelete
  2. Camilla M. MannMarch 11, 2011 at 3:46 PM

    @Christy ... http://culinary-adventures-with-cam.blogspot.com/2011/03/dydd-gwyl-dewi-sant.html

    We're not Welsh...it's just excuse for me to do some fun cooking.

    ReplyDelete

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