Leek and spinach pie
Instructions
2_10168 CAKE with LEEKS and spinach INGREDIENTS for 4 PEOPLE 4 leeks, 200 g frozen spinach, 1 tablespoon cornstarch satin, a glass of cream, 250 g of puff pastry, 100 g of butter, a beaten egg, 2 egg yolks, salt.
Clean the leeks, discarding the green part and julienne cut the white part.
Cook in salted water for 15 minutes.
Meanwhile, FRY in a pan with butter spinach thawed so that aggregated the cooked leeks.
Add the cornstarch dissolved in cream, mix well and add salt.
A mould lined with one layer of noodles, sprinkle the mixture and cover with another layer of noodles, joining the edges.
You can use the advanced pastry cutouts to decorate.
Grease the surface of the cake with beaten egg and bake for 30 minutes at 180° Out of the oven, put the cake and serve.
