If this looks like something you know (because you're Italian or from the south of France), you probably know it.
Someone (who deserves to fade into oblivion) gave me the recipe, and I added a few things, making it my own. And so, this is a de Lanor pie.
You'll need:
* 2 (big, but not giant) courgettes
* 1 big leek
* 5 small-ish potatoes
* 1 onion
* 200gr pâte brisée (or shortcrust pastry)
* oil
* salt
* freshly ground pepper
* Cayenne pepper
* Worcestershire sauce
These proportions are for my (23x23cm) square glazed clay dish. You might have to adapt a few things.
1 - Peel the potatoes, cut them into small cubes, put them into a pot with water on the stove and when they boil, add some salt. Softly boil until cooked, but make sure they're not too soft. Don't drain them just yet.
2 - Cut and slice the onion. Add to a pan, pour some oil (just a little bit) and sauté the onion on medium-high heat.
3 - Cut the leek in two (use as much green as possible) and slice it as thinly as possible. Add to the pan and stir.
4 - Cut the courgettes lengthwise in four or six without peeling them, and slice them as thinly as possible. Add them to the pan and stir. Add salt, pepper, Cayenne pepper and Worcestershire sauce to taste. When the courgettes are soft, drain the potatoes, add them to the pan and stir for a couple of minutes.
5 - Cover the clay dish with a thin layer of pâte brisée. Add the vegetables (be careful: if the courgettes give out too much water during cooking, get rid of the liquid with a spoon before adding the vegetables onto the dough).
6 - Roll out the remaining pâte brisée to the same thickness and cut it to fit as lid on the pie. You'll have extra bits of dough; use that to decorate the lid. Use a fork to make small holes (and a few pretty patterns, as well).
7 - Put the dish in the oven (mine goes from 1 to 10, and I set it to 7 for this).
In 20 to 30 minutes, when you get a nice golden crust, your pie is ready.
3 - Cut the leek in two (use as much green as possible) and slice it as thinly as possible. Add to the pan and stir.
4 - Cut the courgettes lengthwise in four or six without peeling them, and slice them as thinly as possible. Add them to the pan and stir. Add salt, pepper, Cayenne pepper and Worcestershire sauce to taste. When the courgettes are soft, drain the potatoes, add them to the pan and stir for a couple of minutes.
5 - Cover the clay dish with a thin layer of pâte brisée. Add the vegetables (be careful: if the courgettes give out too much water during cooking, get rid of the liquid with a spoon before adding the vegetables onto the dough).
6 - Roll out the remaining pâte brisée to the same thickness and cut it to fit as lid on the pie. You'll have extra bits of dough; use that to decorate the lid. Use a fork to make small holes (and a few pretty patterns, as well).
7 - Put the dish in the oven (mine goes from 1 to 10, and I set it to 7 for this).
In 20 to 30 minutes, when you get a nice golden crust, your pie is ready.
Bon appétit !
2 comments:
oh that looks nice, and anything with Worcestershire sauce is a win! my dad used to make rarebit with it in! yummm...
lost the original receipe and never wrote it down! but this gives similar
Ingredients
50g/2oz flour
50g/2oz butter
250ml/9oz strong beer, warmed
250g/9oz strong cheddar, grated
2tsp English mustard
2 tbsp Worcestershire sauce
black pepper
4 large slices granary bread
Preparation method
In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper.
Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.
http://www.bbc.co.uk/food/recipes/perfectwelshrarebit_13772
It's a really nice pie (the [h]ex recipe was just with salt and pepper), and it's rather quick to make...
Woohoo! Thanks for the recipe! I'll have to check what kind of cheddar I can find where I'm currently parked. Cheeeeeeeeeeeese! (and granary bread! I love granary bread!) ;)
Post a Comment