Leek and egg pie
Overview
How to cook Leek and egg pie at home
Tags
Ingredients
Steps
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Add warm water, a little oil and yeast to the flour, mix well, grease the surface with oil, cover with plastic wrap and place in the refrigerator to rest overnight.
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The next morning, clean the leeks.
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Chop the leeks into small pieces and break the eggs into a bowl.
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Heat oil in a pan, add eggs and quickly break them up, stir-fry evenly.
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Scoop the eggs to one side and add the minced leeks.
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Stir-fry until soft, add salt and chicken essence to taste.
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Stir in eggs evenly.
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Dish out and set aside.
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Take out the chilled dough.
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Stir to exhaust.
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Grease your hands, pull out a piece of dough and flatten it.
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Wrap in leek and egg filling.
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Wrap it up.
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Put it into the preheated electric baking pan, brush the surface with oil to lock in the moisture, fry for three minutes, turn over and fry the other side (about 3 minutes).
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It’s out of the pot.
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Alright 😁.
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Finished product picture.
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Finished product picture.
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Finished product picture.
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Finished product picture.
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Finished product picture.
