Make a pastry dough with the flour, keeping a little of it to sprinkle over the leeks later, 2/3 of the butter, a little bit of salt and the tap water. Arrange the dough into a ball and let it rest for 150 mmin. Rinse the white parts of the leek, dry them and cut them into 3mm thick slices. Put the remaining butter in a saucepan and sauté the leeks at low temperature with the lid closed, stirring from time to time with a wooden spoon. The leeks should become translucent and soft, but not take on color. Now sprinkle the reserved flour on the leek, mix everything together.
Then slowly add 4/5 of the cow’s milk by the tablespoonful, stirring and bubbling constantly. Cook on the stove for 3-4 minutes, adding the nutmeg. Let it cool down.
Roll out the dough thinly and cut it out round in the size of a salad bowl. Knead the dough one more time and roll it out, pierce it one more time and put the leek on it. Roll out the remaining dough another time, pierce a tiny bit smaller and cover over the leeks.
Mix the egg with the remaining cow’s milk, brush the top with it, fold the lower part of the dough up and press it tightly smooth. Bake in the oven for 150 mmin. at 175 degrees Celsius, then turn off the oven and leave in the oven for another 10 min. Brush three to four times with egg-cow’s milk.
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