Indonesian Leek Pie

As you know if you’ve been following this blog, I’m attempting to cook all the recipes from Simply in Season before the end of August. There are some recipes I never, ever, in a million years would have tried had it not been for this project. This is one of them. LEEK pie? Over the next two months you’ll be seeing more recipes like this, ones I put off but can’t anymore. You’ll also notice an increase in the frequency of posting, since I procrastinated just a wee bit.

FOR PRINTABLE VERSION CLICK HERE: Indonesian Leek Pie

2 Tbs butter
3 leeks thinly sliced
1/2 tsp salt
1 cup coconut milk
1 egg (beaten)
1 lemon
9 inch pastry shell

1. Melt butter in a Dutch oven or large frying pan. Add the leeks and salt and saute’ for 30 minutes. (I figured this was a typo; so I cooked it on medium for a lot less time, until it seemed cooked enough.)

2. Add coconut milk, egg, and juice and grated rind of one lemon and mix well.

3. Pour into pastry shell and bake in preheated oven at 350F for 35-40 minutes, until filling is set.

Servings: 4

The Verdict: When I took the first bite, I thought “again with the overpowering lemon?!?” But I took another, with more crust, and the lemon faded as the coconut came in and the bite of the leek came through. Then I thought maybe the leeks could have been cooked a bit more to mellow the flavor. While not bad, this is something I probably won’t make again.

Nutrition Facts

Serving size: 1/4 of a recipe (6.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 416.69
Calories From Fat (66%) 274.61
% Daily Value
Total Fat 31.49g 48%
Saturated Fat 18.94g 95%
Cholesterol 68.14mg 23%
Sodium 562.47mg 23%
Potassium 322.19mg 9%
Total Carbohydrates 31.08g 10%
Fiber 1.58g 6%
Sugar 4.32g
Protein 5.2g 10%