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Anna Del Conte's Leek and Rice Pie




Source of Recipe


Sainsbury's Christmas issue


List of Ingredients




1lb 8oz leeks
50z vialone nano or arborio rice
7 fl oz extra virgin olive oil, plus extra for brushing
7 level tablespoons parmigiana reggiano
8-9 oz filo pastry
salt and freshy ground black pepper

You will also need a 9.5 inch spring form tin, oiled and floured.

Recipe



First, prepare the leeks. Cut away and discard all except the white and the young inside of the green part. Cut into very thin rounds, about one eight of an inch wide. Wash thoroughly and drain and put in a bowl.

Lightly beat the 4 eggs and add to the bowl together with the rice, half the oil, two teaspoons of salt, plenty of pepper and the parmesan. Mix thoroughly (I use my hands). Set aside for at least a couple of hours (this softens the rice), but toss whenver you remmebr because the liquid sinks to the bottom and you want the leek and rice mixture to have a fair share of it.

Heat the oven to 180, 350, gas mark 4. Pour the remaining oil into a bowl. Carefully unfold the filo pastry leaves, one at a time, taking care to keep the rest covered with a damp teatowel. Lift out and lay one leaf over the bottom and up the sides of the prepared tin, allowing the ends to overhang the tin. Using a pastry brush, brush the leaf all over with a little oil. Cover with another leaf of filo, laying it across the first one so that sides of the tin are covered all round. Brush with oil and lay the other two leaves in the same way. (I tend to use more filo than it says).

Spoon the leek and rice mixture into the tin. Fold the overhanging pieces of filo back over the top, one at a time, to make a lid. If the fil sheets are not long ehough, lay four more sheets over the top, brushing each sheet with oil before you lay the next, cut them to fit the inside of the tin and fold the overhanging edge over to form a ridge around the edge. If necessary cut some of the pieces with scissors and patch up any that need it so that the filling is evenly covered. If you have any oil left, make a couple of slits in the top and pour it in.

Bake the pie for 45-55 minutes in a preheated oven. Keep an eye on it and cover with foil if the pastry looks like it is getting too brown. Allow to cool in the tin for about 10 minutes, then open the sides of the tin and transfer onto a round dish to serve.