Leek tapada

Leek tapada

Tapada de prasa

By
From
Hazana
Serves
4-6
Photographer
Mowie Kay

A tapada is a large savoury pie that is traditionally served for the Sabbath and is usually filled with cheese or pureed vegetables. Most of the fillings for bulemas, filas and pastels can also be used for tapadas.

Ingredients

Quantity Ingredient
900g leeks
2 tablespoons extra virgin olive oil
125g feta cheese, crumbled
75g freshly grated parmesan or kachkaval cheese
1 egg, lightly beaten
freshly ground black pepper

For the olive oil pastry

Quantity Ingredient
75ml extra virgin olive oil
75ml warm water
1/2 teaspoon salt
250g plain flour
1 egg, beaten

Method

  1. Trim the ends off the leeks, then cut them in half lengthwise. Wash carefully to remove any grit from between the leaves. Cut into 2cm lengths. Heat the olive oil in a large saucepan and add the leeks. Cover and cook over a moderate heat for 10–15 minutes or until tender and starting to turn golden. Place in a bowl and add the feta, parmesan and egg. Mix well and season the fiŽlling with pepper.
  2. To make the pastry, mix the oil, water and salt together in a mixing bowl. Gradually add just enough flour to make a soft, malleable dough – start working the ƒflour in with a fork, then use your hands. Divide the dough into two pieces, one slightly larger than the other. Roll out the larger piece into a circle about 30cm in diameter and 2mm thick. Carefully roll the dough around the rolling pin and unroll it on to a well-oiled 25cm tart tin. Ease the pastry into the corners, then trim away any excess dough. Prick the bottom with a fork and spoon in the Žfilling.
  3. For the top crust, roll the remaining piece of dough into a circle about 28cm in diameter. Carefully place on top of the pie and crimp the edges with your Žngertips or a fork to seal. Brush with the beaten egg, then bake in a preheated 190°C oven for 40 minutes or until the crust is golden. Serve hot or warm.
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