Heart of palm and leek pie

Heart of palm and leek pie

70 min.

25 servings



4 tablespoons of oil;
1 medium onion, finely chopped;
1 large clove of finely chopped garlic;
1 finely sliced ​​leek;
300 g of drained and chopped canned hearts of palm;
1 tablespoon of wheat flour Familia Venturelli;
1/2 cup (tea) of milk;
Salt, pepper and ground nutmeg to taste;


3 cups of wheat flour Familia Venturelli;
1 pinch of salt;
250 g of margarine;
1 whole egg;
1 yolk;
1 teaspoon of oil;

Preparation mode

Prepare the filling. Heat the oil in a large pan and sauté the garlic and onion without browning.

Add the leeks and sauté for another 2 minutes.

Add the heart of palm, salt, pepper and nutmeg, mix well, and cook for another 2 minutes.

Add Famiglia Venturelli wheat flour dissolved in milk and cook for another 3 to 4 minutes, or until thickened.

Remove from heat and allow to cool while preparing the dough. Preheat the medium oven.

Sift the flour and salt in a large bowl.

Make a cavity in the center, add the egg and margarine and mix slowly and gently with your fingertips until you get a smooth and homogeneous mass.

Divide the dough into 3 parts and set aside one to cover the pie.

Put the other 2 parts together and place between 2 sheets of film paper. Roll out the dough with the help of a rolling pin and, with the help of the film-paper, transfer to a 22 cm removable bottom form covering the sides and bottom.

Add the already cold filling and open the remaining dough.

Cover the pie, close the edges removing the excess and decorate to taste.

Mix the yolk with the oil and brush the entire surface of the pie. Bake for 45 minutes or until golden brown.

Remove from the oven and serve, hot or cold, with salad to taste.

Products used

  • Venturelli Wheat Flour

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