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Ingredients
2 leeks cleaned and sliced
1 kg potatoes peeled and sliced
½ cup curly parsley, chopped
1 clove of garlic finely sliced
½ green chilli, finely sliced
50g butter
Splash of olive oil
Splash of white wine
100 ml thickened cream
2 eggs, beaten
1 cup grated parmesan
1 sheet of shortcrust pastry
Method
1. Gently melt the butter in a fry pan then add the olive oil, leeks and garlic and cook until softened, then add the wine and boil.
2. Once the wine has boiled add the potatoes, cream and chilli and simmer for 10 minutes.
3. Take off the heat and line your pastry case with the pastry, then mix in the eggs, parmesan and parsley. Bake at 180 degrees for 45 minutes.
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