pie plate 20 cm (8 in) lined with Shortcrust Pastry
25 g (1 oz) butter
450 g (1 lb) leeks, trimmed and chopped
1 large onion, chopped
225 g (8 oz) cottage cheese
3 eggs
salt and pepper
pinch ground allspice
25 g (1 oz) butter
450 g (1 lb) leeks, trimmed and chopped
1 large onion, chopped
225 g (8 oz) cottage cheese
3 eggs
salt and pepper
pinch ground allspice
method
1. Prick the pastry case with a fork, line it with uncooked rice or beans and bake it for 10 minutes at 180°C (350°F) Gas 4.
2. Discard the rice or beans.
3. Heat the butter and soften the leeks and onion in it for 5 minutes.
4. Mix the cottage cheese with the remaining ingredients.
5. Cover the bottom of the lined pie plate with the cooked leeks and onions.
6. Spoon over the cottage cheese mixture. Bake for 35 minutes.
This is equally good hot, cold, or warm.
2. Discard the rice or beans.
3. Heat the butter and soften the leeks and onion in it for 5 minutes.
4. Mix the cottage cheese with the remaining ingredients.
5. Cover the bottom of the lined pie plate with the cooked leeks and onions.
6. Spoon over the cottage cheese mixture. Bake for 35 minutes.
This is equally good hot, cold, or warm.
serving amount
serves 4
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