How to make
The puff pastry is rolled out lightly into a thin, round crust with a diameter of 13″ (33-34 cm). It is used to cover a baking pan lined with baking paper, diameter 11″ (28 cm) and the dough is stuck to the sides to form a base, which will later be used to place the stuffing in for the savory pie.
The baking pan is stored in the refrigerator, so that the dough does not soften.
The leeks are chopped and stewed for 10 minutes in the butter with a little salt. It is poured in an even layer in the baking pan, sprinkle half of the yellow cheese and the peeled shrimp are arranged on top of it. Some of them are saved for the end. In my case, they were very large and I cut them into pieces in the stuffing, but the small are added whole, as well as those saved for last, even if they are large.
Sprinkle with the remaining yellow cheese.
Beat the eggs with a pinch of salt. Pour the cream and milk, add the spices and mix well, until a homogenous mixture is obtained. This mixture is poured over the savory pie.
Bake in a preheated oven at 360°F (180°C) for 28-30 minutes or until it is fully baked. Then the shrimp, which you set aside are arranged on top and it is baked for a short time, just long enough for them to lose their transparent hue.
The Savory Shrimp and Leek Pie is left to cool before serving it.
Enjoy your meal!
