Best 3 Albania Byrek Ose Lakror Leek Pie Recipes

Are you in search of a culinary adventure that takes you to the heart of Albanian cuisine? Look no further than the tantalizing "Byrek ose Lakror Leek Pie," a traditional Albanian dish that weaves together flaky pastry, savory fillings, and the distinct flavor of leeks. In this article, we will embark on a journey to discover the best recipe for this delectable pie. We will uncover the secrets to crafting the perfect pastry, selecting the freshest leeks, and layering the ingredients to achieve a harmonious balance of flavors. Whether you're an experienced cook or a novice in the kitchen, we will guide you through the steps to create an unforgettable Byrek ose Lakror Leek Pie that will delight your taste buds and transport you to the vibrant streets of Albania.

Check out the recipes below so you can choose the best recipe for yourself!

FRENCH LEEK PIE

French Leek Pie image

It's an original French recipe My Mum used to bake during the holidays. Great to eat with a salad during summer or even winter time. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese.

Provided by plume d'argent

Categories World Cuisine Recipes European French

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

1 (9 inch) refrigerated pie crust
2 teaspoons butter
3 leeks, chopped
1 pinch salt and black pepper to taste
1 cup light cream
1 ¼ cups shredded Gruyere cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

Nutrition Facts : Calories 304.3 calories, Carbohydrate 20.1 g, Cholesterol 33.8 mg, Fat 20.3 g, Fiber 1.9 g, Protein 10.7 g, SaturatedFat 8.6 g, Sodium 292.6 mg, Sugar 1.9 g

ALBANIA: BYREK OSE LAKROR (LEEK PIE)

Albania: Byrek Ose Lakror (Leek Pie) image

This recipe is from week four of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Albania is my fourth stop. This pie is really tasty and very different from American savory pies. To speed things up, you can use phyllo dough or puff pastry in place of the scratch-made dough.

Provided by GiddyUpGo

Categories Vegetable

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

Ingredients

5 cups flour
1 1/2 teaspoons salt
2 cups lukewarm water
1/2 lb butter or 1/2 lb melted margarine
2 small leeks
1 lb cottage cheese
2 ounces feta cheese
3 eggs
1/4 teaspoon salt
1/4 cup yogurt
1 teaspoon melted butter

Steps:

Mix the flour, salt and water together and knead for five minutes. Let sit for 10 minutes, then divide in half. Roll out one half until thin and then butter. fold the sides toward the center, then butter again. Fold the dough in half lengthwise, then butter again. Keep going until you have a five-inch square. Then butter the top and cover with plastic wrap. Refrigerate for 15 minutes. Repeat with second ball of dough.
Grease a standard sized pie-pan. After 15 minutes in the fridge, bring the dough out and roll it until it is the size of a pie the pan. Lay it on the bottom, leaving about a half inch hanging over the edges. Now you are ready to make the filling.
Wash and thinly slice the leeks (white and light green parts only). Set aside.
In a large bowl, mix the cottage cheese, feta cheese, eggs, salt, yogurt and melted butter. Then add the leeks and mix until everything is well incorporated.
Pour the filling into the prepared pie plate. Roll out the other piece of dough and top the pie with it. Crimp the edges or just roll the top up with the dough on the bottom. Brush with butter.
Bake at 400 degrees for 45 minutes, or until top of pie is golden.

Nutrition Facts : Calories 612.7, Fat 30.4, SaturatedFat 17.9, Cholesterol 149.4, Sodium 1044.6, Carbohydrate 65.5, Fiber 2.5, Sugar 3.4, Protein 18.7

LEEK PIE

Leek Pie image

This deliciously moreish, flaky pie is a mildly cheesy version of the famous flamiche of Picardy, in northern France, where the filling is more usually a simple mixture of chopped leeks, butter and a little cream.

Provided by English_Rose

Categories Savory Pies

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

13 ounces premade puff pastry
2 ounces butter
1 lb leek, trimmed, sliced, washed and drained
2 3/4 ounces cream cheese
4 tablespoons heavy cream
1 pinch grated nutmeg
1 tablespoon chives, snipped
1 tablespoon parmesan cheese, grated
1 egg yolk, beaten

Steps:

Preheat the oven to 400F and place a flat baking sheet on the middle shelf. Remove the pastry from its plastic wrapping (set this aside), cut it into 2 equal parts, then gently roll into slightly thinner 10in squares. Put one onto a lightly buttered baking sheet, cover with the plastic wrapping and put the other pastry sheet on top. Chill for 30 minutes.
Meanwhile, melt the butter in a frying pan, add the leeks and cook for about 20 minutes, or until they are soft. Mix together the cream cheese, cream, nutmeg and chives in a small bowl. Mix in the leeks and leave to cool.
Remove the pastry from the fridge and set aside the top sheet on the plastic wrapping. Spread the cooled leeks over the pastry base, leaving a 3/4in edge uncovered. Scatter with the Parmesan and paint the edge with the egg yolk. Form a lid with the other square of pastry and allow the edge of this to flop down onto the bottom layer. Press together lightly. Brush the top with more beaten egg and press the edges together with a fork; trim the sides to neaten.
Make a few small cuts in the centre of the pie to allow steam to escape. Decorate with the point of a knife, in a criss-cross pattern. Slide the pie on the baking sheet into the oven on top of the pre-heated tray. Bake for around 35-40 minutes or until golden brown, puffed and crisp. Allow to cool for 10 minutes. Cut into wedges and serve.

Tips:

To make the dough, use cold water and butter. This will help to create a flakier crust.
Be sure to knead the dough until it is smooth and elastic. This will help to prevent the dough from tearing when you roll it out.
Roll out the dough as thinly as possible. This will help to ensure that the pie cooks evenly.
Use a sharp knife to cut the leeks. This will help to prevent them from tearing.
Sauté the leeks until they are soft and fragrant. This will help to bring out their flavor.
Add the cheese and eggs to the leek mixture and stir to combine. This will help to create a creamy and flavorful filling.
Brush the edges of the dough with water before sealing the pie. This will help to prevent the pie from drying out.
Bake the pie at a high temperature for the first 15 minutes. This will help to create a golden brown crust.
Reduce the oven temperature and continue to bake the pie until the filling is set and the crust is cooked through.
Let the pie cool slightly before serving. This will help to prevent the filling from running out.

Conclusion:

Albanian Byrek ose Lakror is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its flaky crust, creamy filling, and flavorful leeks, this pie is sure to be a hit with the whole family. Whether you are a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and will produce a delicious and satisfying pie. So next time you are looking for a new and exciting dish to try, give Albanian Byrek ose Lakror a try. You won't be disappointed!