Albania Byrek Ose Lakror Leek Pie Recipes

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.

Steps:

• Wash and cut on a slant into 1-inch thick slices the whites and pale green of the leeks.
• Saute leeks in a little oil and place in a baking pan.
• Chop onions and mushrooms coarsely.
• Saute onion and mushrooms in remaining oil.
• Add broth powder, water, tomato sauce, red pepper, salt and pepper, and bring to a boil. If your mushrooms are not very watery, add a little more water and broth.
• Pour onion/mushroom mixture over the leeks.
• Bake for 45 minutes at 375 degrees.
• Serve hot.

Steps:

• Preheat the oven to 400F and place a flat baking sheet on the middle shelf. Remove the pastry from its plastic wrapping (set this aside), cut it into 2 equal parts, then gently roll into slightly thinner 10in squares. Put one onto a lightly buttered baking sheet, cover with the plastic wrapping and put the other pastry sheet on top. Chill for 30 minutes.
• Meanwhile, melt the butter in a frying pan, add the leeks and cook for about 20 minutes, or until they are soft. Mix together the cream cheese, cream, nutmeg and chives in a small bowl. Mix in the leeks and leave to cool.
• Remove the pastry from the fridge and set aside the top sheet on the plastic wrapping. Spread the cooled leeks over the pastry base, leaving a 3/4in edge uncovered. Scatter with the Parmesan and paint the edge with the egg yolk. Form a lid with the other square of pastry and allow the edge of this to flop down onto the bottom layer. Press together lightly. Brush the top with more beaten egg and press the edges together with a fork; trim the sides to neaten.
• Make a few small cuts in the centre of the pie to allow steam to escape. Decorate with the point of a knife, in a criss-cross pattern. Slide the pie on the baking sheet into the oven on top of the pre-heated tray. Bake for around 35-40 minutes or until golden brown, puffed and crisp. Allow to cool for 10 minutes. Cut into wedges and serve.

Steps:

• Preheat oven to 300°F.
• Butter the bottom& sides of a 9x9x2 inch baking dish.
• Brush one sheet of phyllo with butter, fold in half horizontally and gently press it into the baking dish allowing equal amounts to hang over two sides.
• Brush the bit hanging over the sides generously with butter.
• Butter the second sheet, fold horizontally and place it across the first sheet, (at right angles, over lapping first layer), again let the excess hang over with even amounts on both sides, brush excess with butter each time.
• Continue to butter& alternate the sheets until you have layered all 8 sheets.
• When they are all in the dish roll the excess phyllo under to just cover the edge of the dish forming an edge to the pastry.
• For the filling melt the 2 tbsp of butter in a small pan over medium& saute the leeks until they are golden.
• Place leeks over the bottom of the phyllo shell.
• Sprinkle in the cheese.
• Whisk the eggs,milk, half& half, nutmeg,kirsch, pepper& salt- blend well.
• Pour over the leeks& cheese.
• Bake uncovered for apprx 1 hour or until the custard is set.
• Let it rest for 30 minutes cut into squares& serve.

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.