serves 6
Ingredients
8 oz. Large (white only) Leek, sliced and rinsed good
OR
One Large (white only) Leek, sliced and rinsed good
2-1/2 oz. Unsalted butter
½ oz. Salt
One tsp. Pepper
14 oz. Finger potato cleaned and sliced 1/8 inch thick
OR
10 pieces Finger potato cleaned and sliced 1/8 inch thick
6 oz. Cleaned fresh morel mushrooms cut in half
4 oz. Crème fraiche or sour cream
½ oz. AP flour
1/4 oz. Chopped chives
2 oz. Clarified butter
6 Sheets Phyllo dough
Procedure
Preheat oven to 400 degrees.
Filling:
In a pot on medium heat slowly sauté the leeks in the butter.
Add the potatoes, Morel mushrooms, salt and pepper.
Cook slowly for 12- 15 minutes with lid covering the pot.
Check potatoes. If tender remove mixture from heat and cool down to room temperature.
After mixture is cooled, add the crème fraiche, flour and chives.
Stir gently so that you do not to break the potatoes.
Phyllo:
Take the Phyllo sheets one at a time and brush sparingly with the clarified butter. Ensure that you butter sheets completely on both sides, with the exception of the final sheet.
As you finish buttering each sheet, layer them on top of each other on a table. Remember not to butter the top of the final sheet.
Add half the leek, mushroom and potato mixture onto Phyllo sheets and fold over until no excess mixture is showing, Seal the sides by pushing down.
Bake for 10 -15 minutes or until golden brown.