At the weekend, because of Mother’s Day, I made this pie at her request! 🙂 The dough is the pastrybut I used another recipe… and surprisingly, it’s from Gordon Ramsay (in the book The Secrets of Gordon Ramsay, review). I mean, in part. In fact it was a sweet dough, I just removed the sugar. And oh: the best pasta of this type I’ve ever made, it’s not light at all, but it’s worth all the fat it contains. 😀
Palm Heart and Leek Pie
Makes: 6 portions
Ingredients: PIE DOUGH
- 250 g butter without salt (room temperature, 25-30ºC)
- 500 g wheat flour (sieved)
- 2 eggs
- 10 g refined salt
Ingredients: FILLING
- 400 g preserved palm hearts (chopped)
- 3 units leek (cleaned and chopped)
- 50 g green olive (stings)
- 1/2 onion (chopped)
- 250 g ricotta (esmigalhada)
- refined salt (August)
- ground black pepper (August)
1 cup: 250mL | 1 tablespoon: 15mL.
Mode: PIE DOUGH
- Beat the butter until creamy, reduce the speed and add the eggs one by one. Beat until it mixes well.
- Add the wheat flour and salt. With the mixer on low speed, add the flour in 3-4 steps. Don’t beat too much, just enough to make it smooth and crumbly.
- Transfer the dough to a floured surface, and knead lightly just to make it uniform, do not knead too much. Cover with plastic wrap and refrigerate for at least 30 minutes.
Mode: FILLING
- Saute the onion with oil/olive oil until it becomes transparent, add the chopped hearts of palm. Let it cook for a few minutes*. Add the ricotta and olives. Season well, as the ricotta is quite bland… add salt, pepper, olive oil and everything else you want. Reserve.
- Slice the leek so that the white part remains in slices. Sauté with a little olive oil. Reserve.
Mode: ASSEMBLY
- Preheat oven to 180ºC. Roll out half the dough (3mm) and line a 22-25cm diameter cake tin. The edge should not be too thin, as like all rotten dough it shrinks a little, trim the excess. Using a fork, poke holes in the base of the dough.
- As the filling used was not moist, there was no need to pre-bake the dough base. Then, place the cold filling under the dough and the leeks on top.
- With the other part of the dough, roll it out and make not too thick strips. Then just assemble the grid, one up and one down…. When finished, wet the edge to trim. Brush with a beaten egg.
- Bake for 45-50 minutes in a 180ºC oven, the dough should be golden brown.
- Buy the book: The Secrets of Gordon Ramsay (affiliate link)
- Palm heart: as I sautéed the heart of palm very well, I didn’t boil it before using it. But I still advise that hearts of palm should be boiled in the jar before opening for 15-20 minutes in a bain-marie, just like when sterilizing jams. All this because of the botulinum toxin that may be present.
