For 1 person
For 1 person
For the shortcrust pastry, mix the butter and flour together and rub together. Then add the water and egg yolk. Form a ball, then cover and refrigerate.
Peel and wash the leeks. Chop them finely.
Place the leeks in a pan with the butter. Cover and cook for 30 minutes. Then sprinkle with 2 tablespoons of flour and mix.
Add the milk and crème fraîche. Simmer for 10 minutes. Season with salt and pepper, then add 2 egg yolks to the mixture off the heat and let it cool.
Divide the dough into two parts; roll out one part and line a buttered mold. Then roll out the other part to form a circle that serves as a lid.
Fill the pie with the mixture. Place the pastry lid on top.
Make a seal with the lid by folding the dough and crushing it.
Bake at 210°C for 35 min.
Let cool and serve.
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