Leek Pie

INGREDIENTS

900 grams (2 lbs) leek - well, rinsed, coarsely chopped
Weight is after removing the tough dark green parts and the bottom of the white part
1 egg, lightly beaten
1 red paprika (bell pepper), cored, and coarsely chopped
250 grams (½ lb) boiled ham, chopped
250 grams (½ lb) grated cheese, e.g., "Gruyère"
125 grams (¼ lb) white button "Parisian" mushrooms
½ teaspoon ground nutmeg
Salt & pepper
Puff pastry sheets

EQUIPMENT & SUPPLIES

PREPARATION / DIRECTIONS

Pre-heat the oven to 175 °C (350 °F)
Boil the leek for about 5 minutes, then drain very well (this takes some squeezing!)
Sauté the bell pepper in some oil, or in the microwave oven for 2-3 minutes
Sauté the mushrooms in some oil, drain very well
Mix all ingredients in a bowl, adding the egg last
Line the bottom of the springform pan with puff pastry
Bake blind for 5-10 minutes (to avoid getting a soggy bottom - I hate it when that happens!)
Line the sides of the pan with puff pastry, make sure to overlap all edges, and then seal the seam with the dough on the bottom
Fill with leek mix
Cover with puff pastry, close the seam with the dough lining
With a small sharp knife, cut several vent holes in the top
Brush with some milk
Bake for 45-60 minutes, until golden