Welsh leek pie with bacon

Ingredients for 4 servings:

• 450 g flour
• ½ tsp salt
• 225 g butter, cold in pieces
• 7 tbsp water, cold, approx.
• 1 egg(s), beaten
• 1 onion(s)
• 500 g leek
• 125g bacon
• 1 tsp flour
• 125 ml cream
• 75 g clarified butter
• Pepper, freshly ground n. B.
• Salt, n. B.

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

“Pastai cymreig cennin”

For the dough: Sift flour into a bowl, add salt, and scatter the cold butter in pieces over the flour. Quickly crumble. First, knead in 3 tablespoons of the cold water. Add enough water to form a smooth dough. Make sure all ingredients are mixed together quickly. Form the dough into a ball, wrap in cling film, and let rest in the refrigerator for 30 minutes. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). For the filling: Peel and dice the onion. Trim the leek, wash it thoroughly, and cut into rings. Heat a pan, melt 40g of clarified butter, and sauté the onion cubes until translucent. Add the leek rings and the rest of the clarified butter, and sauté over medium heat for another 15 minutes. Cut the bacon into strips and add to the leeks. Mix 1 tablespoon of flour and the cream, remove the pan from the heat, pour the mixed cream over the leeks and stir in. Season with salt and pepper to taste. Roll out half of the dough and place it in a buttered pie/tart dish (20cm diameter). Roll out so that the dough can be folded over the edge so that the pie can be covered with the pastry lid. Pour the leeks into the dish. Beat the egg and brush the edges of the dough with it. Roll out the rest of the dough to fit the dish. Use this to seal the pie and gently press the edges together. Cut a hole about 2cm in diameter in the pastry lid. Brush the pastry lid with the remaining egg. Bake for 15 minutes, then reduce the temperature to 180°C (top/bottom heat) or 160°C (fan oven) and bake for a further 20-30 minutes (depending on the oven). The pie should be golden brown and crispy. Optional: If you omit the bacon, this pie is also suitable for vegetarians.