Inspiration
Onions, Palmito and Leek Pie – This dish has the distinctive taste of Lulu’s Kitchen. The extremely practical “3-2-1” dough to make a flawless crust, combined with the creamy filling made up of local vegetables splashed with the taste of the good old smokey bacon, will create a rich, luscious and flavorful pie, yet with a smooth and silky texture.
This dish evoques our childhood, when we used to visit our grandma’s house, a heartwarming and nostalgic experience, filled with cherished memories and a strong sense of comfort and love. As soon as we arrive the pie´s aroma filling up the house would generate a small kid’s fight: which grandkid gets to the try the pie first?
Recipe
Onions, Palmito and Leek Pie
Summary de Onions, Palmito and Leek Pie
Ingredients
- 3 cups flour
- 8 ounces butter
- 1 cup source cream
- 1 pinch salt
- 1 pinch sugar
- 2 cans hearts of palms
- 6 unit leeks
- 8 ounces chopped smoked bacon
- 10 units small onions
- 1 pinch nutmeg
- Black pepper to taste
- 6 cups milk
- 1 can asparagus cream
- 7-8 ounces cheese
Instructions
- Start by frying the bacon, once its in a light brown color, add the chopped leeks and onions, cook until caramelized. Add the asparagus cream (if you use the powdered one dissolve it the milk before). Add the milk and cook until the mix thickens. Addthe plan pf heart, cheese and ´pepper.
- Extend the dough over the baking pan, once extended pinch the bottom with a fork. You can use the“3-2-1” dough or others suitable for a salty pie. Once the dough is ready, addthe filling and cover the pie with netted layer of dough.
- Place the pie in a preheated oven at 350° F. Bake of about 30 -45 minutes until ready. For a shinny result, you can varnish the dough with an egg yolk before placing in the oven.
Notes
Skills
The “Baking” cooking technique
A cooking technique as old as agriculture itself. Baking, specifically for bread production, was possible in great extend for the cultivation of wheat, barley, and rye, making baking and bread one of the first human innovations for nutrition and a cornerstone of human culinary history.