Placinta macedoneana cu praz

The fabulous
The marvelous
You may want to chop the leek
Butter fingers
Stir it like a pro
Clean-cut
Egg'n sour cream mix
Olive sprinkling
Top it up
Now eat it or beat it

Preferata Una din favoritele mele, placinta de praz. Oriunde, oricand, oricat, dar nu oricare. Poate doar din orice patiserie constanteana. Oricum, postarea de astazi e unica in felul ei si asta pentru ca Aforic a acceptat invitatia de a gati pentru noi. Din Constanta-n toata tara, pentru oriș’ce gurișoară. Am spus-o. Am si scris-o, mai jos:
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Oh, the love, the thrills, the pleasure! One of the pies that I enjoy the most. This post is a first and probably the trigger for a series, so pay attention: our today’s post invitee is Aforic who kindly prepared the world’s delicious Macedon Leek Pie (the yums!). So here it comes:

Ingrediente / Ingredients:

  • aluat foietaj
  • 1,3 kg praz
  • 100 g masline negre fara samburi
  • 350 g smantana
  • 200 g telemea
  • 5 oua
  • unt
  • ulei de masline
  • sare
  • piper negru
  • pastry batter
  • 1,3 kg leek
  • 100 g black olives, stoneless
  • 350 g sour cream
  • 200 g feta cheese
  • 5 eggs
  • butter
  • olive oil
  • salt
  • black pepper

Prazul se spala, se curata de mustati se taie rondele si se caleste in 3 linguri de ulei de masline pana se inmoaie. Se feliaza maslinele.
Se tapeteaza cu unt o tava si se acopera cu un strat de hartie de copt. Se pune jumatate din foietaj, se presara cu cateva cuburi de unt de dimensiunea unghiei si se aseaza prazul si maslinele. Peste acestea se toarna ouale batute cu smantana, un praf de sare si unul de piper. Se presara telemeaua zdrobita, se aseaza restul de foietaj si coace in cuptorul incins in prealabil, la foc mediu, timp de 30 min. Dupa ce s-a scurs timpul, se unge suprafata placintei cu un galbenus de ou si se reintroduce la cuptor. In momentul in care capata o culoare aurie, este gata. Se lasa 10 minute, dupa care se poate taia.
Se serveste calda, insa la fel de buna este si rece.
S-aveti cea mai buna pofta dintre toate!

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Wash the leek, cut the moustaches and chop it. Preheat the sauce-pan with about 3 tablespoons of olive oil and stir in the leek and let it cook for about 10 minutes or until soft, stirring from time to time. Chop the olives.
Grease the pan that you now want to use for baking, cover with baking sheet, add half of the pastry batter and put the leek and olives on top. Beat the eggs, add the sour cream and  a dust of salt and pepper, mix well and pour over the leek and spread the crushed (feta) cheese all over. Add the rest of the pastry batter and bake in the preheated oven for about 30 minutes at medium temperature. After the specific time elapses, coat the pie with one egg yolk and return to the oven. You can tell it is done by the golden shade of the crust. Allow to rest for 10 minutes, then cut.
To be served warm, although cold does the job as well.
Now eat it or beat it! Enjoy! :)

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