- Ready-made puff pastry - 450-500 Grams
- Broccoli - 2 pieces
- Butter - 2 teaspoons
- Leek - 3-4 pieces (For pie we use only white and white-green parts, finely chopped in circles.)
- Cream (fatty) - 2/3 Cups
- Water - 1/3 Cup
- Chives (chive) - 1/3 Cups (Rinse and finely chop.)
- Tarhun (tarragon) - 1/3 Cups (Rinse and finely chop.)
- Gorzica (granular / Dijon) - 3 teaspoons
- Salt - 1 teaspoon
- Black ground pepper - - To taste
- Gorgonzola (optional) - 200 Grams
- Egg - 1 piece (Whisk the egg.)
1. Preheat the oven to 200 degrees. 2/3 of the finished puff pastry thinly roll. 2. Place the dough in the mold, remove the excess dough at the edges with a rolling pin. Then put the dough in the form for 10 minutes in the freezer. 3. Place the baking paper on the dough, and on top - rice or peas. Bake in the oven for about 20 minutes, then select rice or peas and paper, poke with a fork (not to grow) and bake in the oven for another five minutes. 4. The finished dough will be golden in color. The dough should cool down. 5. Brush and cook the broccoli for a few minutes, then rinse with cold water. 6. In a frying pan in oil, fry the leeks for 10 minutes. It should be soft. Add cream, water, tarragon, chive, salt, pepper. All mix and leave on fire for another five minutes. 7. Mix the filling again. The finished part of our filling will look like it is shown on the photo. 8. Pour the filling into the mold with the dough, lay the broccoli and gently squeeze them into the mixture with your hands. Do the same with gorgonzola (if you decided to add it). 9. Cover the pie with a layer of the remaining dough, top with a beaten egg and serve in the oven for half an hour until golden brown. 10. Cake can be eaten both hot and cold. Bon Appetit!
Servings: 6-8