Albania Byrek Ose Lakror Leek Pie Recipes

ALBANIA: BYREK OSE LAKROR (LEEK PIE)

Steps:

• Mix the flour, salt and water together and knead for five minutes. Let sit for 10 minutes, then divide in half. Roll out one half until thin and then butter. fold the sides toward the center, then butter again. Fold the dough in half lengthwise, then butter again. Keep going until you have a five-inch square. Then butter the top and cover with plastic wrap. Refrigerate for 15 minutes. Repeat with second ball of dough.
• Grease a standard sized pie-pan. After 15 minutes in the fridge, bring the dough out and roll it until it is the size of a pie the pan. Lay it on the bottom, leaving about a half inch hanging over the edges. Now you are ready to make the filling.
• Wash and thinly slice the leeks (white and light green parts only). Set aside.
• In a large bowl, mix the cottage cheese, feta cheese, eggs, salt, yogurt and melted butter. Then add the leeks and mix until everything is well incorporated.
• Pour the filling into the prepared pie plate. Roll out the other piece of dough and top the pie with it. Crimp the edges or just roll the top up with the dough on the bottom. Brush with butter.
• Bake at 400 degrees for 45 minutes, or until top of pie is golden.

WELSH LEEK PIE

Steps:

• Prepare the leeks by cutting off the roots, the coarse green leaves and the damaged outer layer. Run under the tap to get rid of the dirt and grit. Slice them into a colander and rinse again. Cook them gently in the butter till soft.
• Line a shallow pie dish with a layer of pastry, and turn the leeks and the ham (chopped small) on to it.
• Mix cream and eggs well together. Season with salt and plenty of pepper and strain into pie dish. Cover with a pasrty lid, and brush with milk.
• Bake for about 30 minutes in a 350F oven.
• This pie tastes better warm than hot. If you prefer a flan, just cook without the pastry lid.