- 3 Large Diced Leeks
- 2 Tbsp Parsley
- 2 Tbsp Olive Oil
For the Batter
- 660ml Water
- 1 Eggs
- 300g Flour
This quick leek pie (Byrek me Presh | Lakror me Pras) can be prepared when you get home from work, then left cooking in the oven while you get yourself sorted – well that’s what I do anyway! I love it, the kids love it, and tastes great both hot and cold.
I make this quite often for packed lunches.
Make the Leek Filling
Put a little olive oil in a pan and saute the leeks for 5 minutes until softened, then add in the salt, pepper and parsley, stirring well. Take off the heat and leave to cool while making the batter.
Make the Batter
In a mixing bowl, add the flour, egg and 440ml of the water - mix to form a thin batter, similar to a pancake batter texture.
Make the Lakror
Use a large / deep baking tray, add a drop of olive oil and rub it over the tray so the base has a coating. Add 3/4 of the batter on top of the oil.
Next, sprinkle the leek mixture equally over the batter.
With the remaining batter, add the last 220ml of water mixing well to make a thinner batter and then sprinkle it over the leeks creating a lattice effect.
Place the leek pie at the bottom of the oven for 30 minutes on 180 degrees, moving it up to the middle for the final 15 minutes. Remove from the oven when golden brown.