Leek custard pie
Description
Delicious pastry for the whole family. You can eat the pie as a standalone dish or serve it with chicken broth. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Prepare the ingredients.
- 2
Step 2
2. Cut the leek into not-too-large pieces and sauté them slightly in sunflower oil. Add salt and spices at the end of frying, if you like. You can use frozen leek; the taste will not change.
- 3
Step 3
3. While the onions are cooling, let's prepare the dough. I took 3 eggs, but something unpredictable happened: one of the eggs turned out to be a double yolk
- 4
Step 4
4. But this didn't bother me, so I continued. For the dough, I used kefir. It should not be completely fresh, meaning it should have sat in the refrigerator for 2-3 days. This way the dough rises better. Add all the ingredients, put in the baking powder at the end, and mix thoroughly, preferably with a mixer. Then let it rest for 10-15 minutes to "work." The dough should end up with the consistency of slightly runny sour cream.
- 5
Step 5
5. I use a silicone baking mold, so there's no need to grease it. Pour half of the dough into the mold and spread it evenly over the entire surface. Place all of the onions on top, smoothing them out as well.
- 6
Step 6
6. Pour the remaining batter over the onions.
- 7
Step 7
7. Bake the pie in a preheated oven at 180 degrees Celsius for 30-35 minutes, until golden brown. Check for doneness with a toothpick. The pie is ready. Enjoy!