Ingredients with Measurements:
- 1 pre-made pie crust
- 2 alheira sausages, removed from casing
- 2 leeks, thinly sliced
- 3 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1/2 cup of heavy cream
- 3 eggs
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced leeks and sauté until the leeks are tender, about 5-7 minutes.
3. Add the alheira sausage to the skillet and cook until it is browned and crumbled, about 5-7 minutes.
4. In a mixing bowl, whisk together the heavy cream, eggs, salt, black pepper, and nutmeg.
5. Add the cooked alheira and leek mixture to the mixing bowl and stir to combine.
6. Pour the mixture into the pre-made pie crust and smooth the top with a spatula.
7. Bake the pie for 35-40 minutes, or until the filling is set and the crust is golden brown.
8. Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 325
Fat: 24g
Carbohydrates: 14g
Protein: 12g
Sodium: 500mg
Substitutions for ingredients:
- Alheira sausage can be substituted with chorizo or any other spicy sausage.
- Leeks can be substituted with onions or shallots.
Variations:
- Add grated cheese on top of the pie before baking for a cheesy twist.
- Add chopped spinach or kale to the filling for added nutrition.
- Use a homemade pie crust instead of a pre-made one for a more rustic feel.
Tips and tricks:
- Make sure to remove the casing from the alheira sausage before cooking.
- Use a fork to prick the bottom of the pie crust before adding the filling to prevent it from puffing up while baking.
- Let the pie cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a side salad for a complete meal.
Garnishes:
Garnish the pie with chopped fresh herbs such as parsley or chives.
Pairings:
Pair the pie with a glass of red wine such as a Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Serve the pie with a side salad or roasted vegetables such as Brussels sprouts or carrots.
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the pie for an additional 5-10 minutes until it is firm.
Food safety advice:
Make sure to cook the alheira sausage thoroughly to prevent any foodborne illness.
Food history:
Alheira sausage is a traditional Portuguese sausage made with bread, poultry, and spices. It was originally created by Portuguese Jews who were forced to convert to Christianity during the Inquisition and had to hide their true beliefs by pretending to eat pork.
Flavor profiles:
The alheira and leek pie has a savory and slightly spicy flavor from the alheira sausage, balanced with the sweetness of the leeks and the creaminess of the filling.
Serving suggestions:
Serve the pie as a main dish for a cozy dinner at home or as a party appetizer cut into smaller pieces.
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Region: Portuguese