I made this pie for ‘Shavuot’, which is a Jewish holiday that celebrates receiving the 10 commandments. The traditional food for this holiday is basically dairy food, and that’s one of the reasons I like it. I mean…think about how creative you can be when it comes to dairy dishes, and how good they taste, and how light they feel.

Of course, this wonderful pie can be made on any other day of the year, but the holiday was my excuse.

I always make onion pie and I wanted something different this time, and you know what? Even the kids liked it, and they’re usually not too fond of onion-ish dishes.

I guess you can call this SUCCESS.

Ingredients:

1 9 inch pie crust (can be purchased at any supermarket)

3 tbsp butter

6 mushrooms – chopped

2 leeks (only use the white part) – chopped

¼ tsp ground nutmeg

3 tbsp sour cream

2 eggs

2 tbsp all purpose flour

¼ tsp baking powder

¼ cup milk

Salt and Pepper

Directions:

*** Before you begin, place the crust in a preheated oven on 400F (200C) until you see it gets “tanned” and brownish.

Why do this?

Well, the crust is made of puff pastry which requires a high temperature to be baked well. If you place the filling in the crust before pre-baking it, you will get a nice baked filling but the bottom of the crust will have a dough texture. Alternatively, if you place the whole pie with filling in a preheated oven to 400F you will burn it. So it’s better to make sure your crust is ready to go before filling it.

***After crust is ready, preheat the oven to 350F (or 180C) ***

1) On a frying pan, melt the butter and add the chopped mushrooms and leeks. Over medium heat, stir occasionally until softened. Add nutmeg.

2) In a separate bowl, mix flour, baking powder, sour cream, eggs and milk until combined well.

3) Add the mushrooms and leeks into the batter and mix until combined (hand mix – no need for mixer). Finally, add salt and pepper.

4) Pour filling םnto crust and place in preheated oven for about 35-40 minutes or until top is golden and the filling is set.