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Leek Pasties https://www.metro.ca/userfiles/image/recipes/Flamiche-poireaux-Cultures-Chez-Nous-2283.jpg PT30M PT50M PT1H20M
Preheat oven at 350°F (180°C)Boil leeks 5 minutes and drain.Melt butter in a saucepan, add leeks, salt and pepper.Stir, lower heat, and cover.Let cook slowly 10 minutes.Take the lid off, stir and cook 5 minutes to evaporate part of the liquid.Mix cream, egg yolks, nutmeg and cheddar cheese.Add leek compote and garnish with it the bottom of tartlet crusts.Top each tartlet with cheddar cheese and cook approximately 25 to 30 minutes.Serve hot.
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2 sliced leeks 2 Tbsp. (30 mL) sweet butter Salt and pepper to taste 1/2 cup (125 mL) country style cream 15 % 2 egg yolk 1 pinch nutmeg 1/2 cup (125 mL) grated cheddar cheese 8-2 inches tartlet crusts
Leek Pasties

Leek Pasties

Rate this recipe
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4
servings
0:30
Preparation
0:50
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    sliced leeks
  • 2 Tbsp.
    (30 mL)
    sweet butter
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  • Salt and pepper to taste
  • 1/2 cup
    (125 mL)
    country style cream 15 %
  • 2
    egg yolk
  • 1 pinch
    nutmeg
  • 1/2 cup
    (125 mL)
    grated cheddar cheese
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  • 8-2
    inches tartlet crusts
Imprimer ma sélection

Preparation

Preheat oven at 350°F (180°C)

Boil leeks 5 minutes and drain.

Melt butter in a saucepan, add leeks, salt and pepper.

Stir, lower heat, and cover.

Let cook slowly 10 minutes.

Take the lid off, stir and cook 5 minutes to evaporate part of the liquid.

Mix cream, egg yolks, nutmeg and cheddar cheese.

Add leek compote and garnish with it the bottom of tartlet crusts.

Top each tartlet with cheddar cheese and cook approximately 25 to 30 minutes.

Serve hot.

Source : Les Cultures de Chez Nous

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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