Greek Olive And Leek Pies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
• Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

Steps:

• Dilute the yeast in ½ cup warm water.
• Place the flour in the bowl of a food processor equipped with dough hooks.
• Add the salt and with the motor running, pour in the yeast mixture, the lemon juice, olive oil and the rest of the water, as needed.
• Process for about one minute, to get a smooth dough that forms a ball in the processor.
• Turn out onto a floured surface and shape into a ball.
• Place in an oiled bowl, cover and let rise for about 35 minutes, until doubled.
• Take cupful pieces of dough and flatten them with a rolling pin or your hands, to make saucer size disks.
• Let them stand, while you prepare the filling.
• Warm the oven to 200C.
• In a skillet warm the olive oil and saute the onions and leeks, until soft and transparent.
• Add the olives, pine nuts, parsley and mint and remove from the heat.
• Season with pepper and taste to adjust the seasoning.
• To fill the little pies, put two tablespoons of the filling on each disk of dough, brush the borders with a little water and fold them in half, to cover the filling and obtain pillow like little pies.
• Brush with a little milk and sprinkle with sesame seeds, if you like.
• Bake for about 45 minutes, until golden brown.
• Let them cool on a rack, and serve them warm or cold.
• NOTE: You can make the pies bite size with walnut size pieces of dough or you can make a whole round or square pie, dividing the pastry in two and using half for the bottom and half for the top of the pan, spreading the filling evenly in between.