Leek And Onion Pie

Preparation:

Preparation: Prepare the filling: wash the white stems of the leeks, cut them into thin slices and put them in a colander. Wash them well under cold running water. Peel the onions and cut them into rings. Melt the butter in a large saucepan, add the onion and leeks. Stir, cover and cook over medium heat for ten minutes, stirring occasionally. Mix eggs and cream and set aside a spoonful for browning. Sprinkle on the onion and leeks the flour and mix with the spatula. Pour over the eggs with the cream, stirring rapidly and remove from the heat. Salt and pepper abundantly. Let cool. Prepare the dough: sift the flour, salt and pepper into a bowl, add the butter cut into pieces and work the mixture with two knives until it has the consistency of bread crumbs. Lightly beat the egg yolks with two tablespoons of water and pour them into the bowl. Mix until you get a firm paste that detaches from the edges of the container. Place the bowl in the refrigerator for about twenty minutes. Grease a 22cm diameter mold. Preheat the oven to 200 degrees (thermostat 6). Flour the work surface. Divide the dough into two parts (two-thirds and one-third). Flatten the thickest part with a rolling pin then put it in the mold. Pour over vegetables; roll out the rest of the dough, moisten the edges and place this lid on the vegetables. Pinch the edges to seal them, make a small hole in the center of the cake keeping it open with a cardboard roll. Cut out some decorative motifs in the leftover pasta. Brush the top of the cake with the reserved egg and cream; let the decorations adhere and brush these too with egg and cream. Cover and cook for fifty minutes until the surface is golden. Serve hot or cold. You can add 100 g of bacon cut into small pieces and browned, or 100 g of shoulder ham cut into pieces to the vegetables. Accompanied by a green salad, this cake can be a simple but nutritious dish.