Recipe - Leeks In Pastry

1 Lb; puff pastry
1 Egg yolk
Leek and spinach filling
(below)

FILLING
1 lg Leek
One half cup Spinach; cooked and chopped
One fourth pound Mushrooms; cut or sliced up and
sprinkled with lemon
One half cup Onions; chopped
One half cup Milk (up to 1)
1 cup Heavy cream; ou 1 caixinha.
prefe
100 g Fresh cream
2 tablespoon Flour (up to 3)
2 tablespoon Butter (up to 3)
Salt and pepper to taste
1 pn Nutmeg

1. Roll out dough to 1/2" thickness

2. Cut 2 rectangles 30' by 14"

3. Decorate with the trimmings. Chill 1 hour.

4. Brush top with egg yolk, carefully not to fall to the sides or the
pastry won't puff.

5. Bake in a pre heated 450 oven for 20 minutes.

6. Turn down heat to 350 and bake another 220 to 25 minutes.

7. Let cool and cut in half. So you'll have lids.

8. Bake 5 minutes in 300 oven to dry.

9. Just before serving spoon filling into cases. Cover with lid

FILLING: Cut off dark green parts of leek. Cut it in half and wash very
well under cold running water.Slice it as thin as possible,julienne. Melt
the butter in a pan, cook chopped onion and add leek and mushrooms.Season
with salt and pepper.Cook until all liquid has evaporated. Stir in flour
cook a few seconds and stir in milk until it thickens.Add cream. Add
spinach and nutmeg and just bring it to a boil. Turn off heat.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Nov 04, 1997