Leek pie with plaice

Total time: 1hr 20m
Preparation Time: 55m

For 4 people

Nutritional Information

Contains 783 Kcal, 32g Protein, 69g Carbohydrates, 40g Fat


  • Leek filling
  • 1 onions, chopped
  • 1 tbsp butter
  • 600 g leek, cut into rings
  • a little pepper
  • 1 organic orange or organic lemon, use grated zest and juice
  • 0.5 tsp salt
  • 2 tbsp crème fraîche
  • Pastry & fish
  • 2 puff pastry dough, rolled into a circle
  • 2 tbsp breadcrumbs
  • 0.5 tsp salt
  • 500 g plaice fillets (MSC)
  • a little pepper
  • 1 eggs, beaten

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  • Leek filling

    Sauté the onion in the butter. Add the leek and cook briefly. Add the orange zest and juice to the leek, season. Cover the leek and simmer for approx. 5 mins., allow to cool a little, stir in the crème fraîche.
  • Pastry & fish

    Place one sheet of pastry in a round tin (approx. 30 cm in diameter) lined with baking paper. Firmly prick the pastry base, sprinkle with the breadcrumbs, cover with the leek filling, smooth down. Season the fish fillets and place on top of the leek mixture. Fold the protruding pastry edges over the filling, brush with egg. Firmly prick the second sheet of pastry, place on top of the filling, trim the edges and press down well. Brush the pie with egg. Bake for approx. 25 mins. in the lower half of an oven preheated to 220°C. Allow to cool a little on a cooling rack, serve warm.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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