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5 servings
40 min active time
1 h 20 min total time
5.0 (3 votes)
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Original
500 g | |
250 g | |
100 mL | |
2 | |
3 g |
40 g | |
50 g | |
to taste | |
800 g | |
150 mL | |
150 mL | |
35 g | |
2 | |
2 tsp | |
1â2 tsp | |
1 tsp |
1 for eggwash |
Amount per serving
Daily %
Calories
1139
57%
Total Fat
70 g
90%
Cholesterol
363 mg
121%
Sodium
1859 mg
81%
Total Carbohydrates
108 g
39%
Fiber
6.7 g
24%
Total Sugar
9.9 g
Proteins
23 g
46%
Calcium
226 mg
17%
Iron
5.7 mg
31%
Potassium
641 mg
14%
Vitamin D
1.9 mcg
10%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Crust
- 1Set the dough blade in the food processor.
- 2Add the flour and diced butter.
- 3Mix until crumbles form.
- 4In a bowl, mix the egg yolks, salt, water.
- 5Mix in the dough, using the food processor.
- 6On a flat surface, pour some flour and lightly coat the dough.
- 7Wrap in some plastic wrap.
- 8Rest in the fridge for 1+ hours. Pull out of the fridge 20m before use.
Pie
- 1Wash, peel and finely slice the leeks, shallots and mushroom. Cut the pork belly in small chunks.
- 2In a large pan (e.g. dutch oven), melt 40 grams of butter. When the butter starts to foam, add the shallots and allow to gently cook for 2 minutes.
- 3Mix in the leeks and mushroom. Cover the pan and leave to simmer on a very low heat for 30 minutes or until leeks are soft. If the leeks do not soften adequately while cooking, add some water.
- 4Once the leeks are cooked, sprinkle over flour and stir in.
- 5Add the milk and cream, and continue to stir until all the ingredients are combined.
- 6When done, season the mix with nutmeg and cayenne pepper. Cook with a lid on low heat for a further 20 minutes.
- 7In a separate pan: fry the pork belly in a bit of oil until crispy.
- 8Take the pan with the leeks off the heat, add the pork belly, and stir well. Beat 2 eggs, add to the mixture and stir. Cover and let the mix cool down until it's just warm.
- 1Wash, peel and finely slice the leeks, shallots and mushroom. Cut the pork belly in small chunks.
Assembly
- 1Divide the shortcrust pastry into two pieces (bottom & top).
- 2Coat your pie dish with a small amount of butter and dust the inside of the dish with the least amount of flour necessary.
- 3Roll out the first piece of dough over your pie dish, tucking in with your fingers. There should be an excess of no more than an inch or two over the edges. Prick the bottom of the pie dish with a fork.
- 4Pour in the pie filling. It should reach almost the top edge of the pie dish.
- 5Brush the edges of the pie dish with some of the egg wash (1 whole egg in a bowl with a few drops of water and mix well).
- 6Cover with the upper shortcrust pastry. Use your fingers to pinch the bottom and top part of the dough together around the edges to create a seal.
- 7Make a small hole with a knife in the top of the pie (to allow the steam to come out).
- 8Glaze the top of the pie with some of the egg wash.
- 9Bake the pie in an oven at 210C or 410F for 30 to 40 minutes.
- 10Remove the pie from the dish and bake for a further 10 minutes to crisp the base.
Published by Julien Amelot