🔴HER HAFTA YAPIYORUM O KADAR LEZZETLİ OLUYOR Kİ YİYENLER HAYRAN OLUYOR ❗EN LEZZETLİ EN KOLAY TARİF.

Hello everyone, welcome to the YouTube Çiçekli Mutfağım channel. Today I have shared a wonderful, crispy, handmade leek pie recipe for you. The leek will make you feel its flavor in this recipe. I am very confident in my recipe, which will be greatly appreciated by everyone who eats it. You can try it with peace of mind. By the way, if you are not yet subscribed to my channel, subscribe and click the notification bell. I kindly request you to open it and watch this video until the end, I will start my recipe immediately. For my additional recipe, I used a total of 7.5 cups of flour. And I immediately added 2.5 cups of room temperature water, then I added 1 teaspoon plus 1 quarter spoon of salt, as you know. I use 200 ml Sandal water glass in all my recipe videos. I will write all the details of these ingredients one by one in the description section. The dough must be very hard. I used 7.5 cups of flour and 2.5 cups of water in total. If you have extreme difficulty in gathering, add 1 tablespoon. You can add more water. It is very important that the dough is hard because it will prevent tearing while opening. So the harder it is, the better. After kneading the dough for about 3-4 minutes, I immediately take it back to the bowl to rest for 10-15 minutes. It will be a wonderful, crispy pastry that will be loved by everyone who eats it. As I said, this is a pastry recipe that is guaranteed to be loved by everyone. In this recipe, leeks give it the flavor it deserves. It will make you feel, so you can try it with peace of mind. By the way, I would be very happy if you write in the comments section which country or city you are watching me from. I would like to thank everyone in advance. The dough rested for a total of 20 minutes. This is a very important tip. Because you will see in a moment that I will open the dough. I separate it into DT balls because it is very big, but if you have a small area, I highly recommend you to make 8 balls or six balls. You will see it in detail later, as I said, if you have a large area, make 4 balls. If you have a small area, make 6 or 8 balls. You will let the balls rest for a total of 20 minutes for this. I immediately cover it with a plastic bag so that it does not stick to the flour and leave it for 20 minutes. I put it aside in a pot right now to rest. I took a total of 150 grams of butter. This is a very important tip, even if you use margarine, please do not skip this. It doesn't matter if it is margarine or butter. I put it in a pot and boiled it on low heat for about 5 minutes. Then I added half a glass of sunflower oil. I have just prepared the butter that I will spread on the layers of the dough. As I said, it is very important to boil it for 5 minutes on low heat. Do not skip that and definitely do not boil it on high heat. If you boil it on high heat, the oil will tend to burn, so it needs to be on low heat. This is very important. The meringues rested for about 20 minutes. Now I will roll out a little larger than the breakfast plate with the help of a small amount of flour and put oil in between and let it rest in the refrigerator for about 45 minutes. I rolled out the first dough in just seconds and added a little flour and a tablespoon of butter to the bottom of the tray. Then I immediately started rolling out the second dough. I rolled out the second dough and immediately I place it on the tray and after placing it on the tray, add 2 tablespoons. I add a dollop of butter. I immediately place the third piece of dough and add 2 tablespoons of butter. You will see that it will rest in the refrigerator for about 45 minutes and then I will open it very easily. It is as thin as a dice. In fact, let me say it like a tulle. I am sure that you will do it easily, as I said. There are some tricks in the leek pie recipe. If you know and apply them, you will get a very successful pie. That's why I guarantee you the taste as always and if you follow my tricks, you will get perfect results. I prepared the meringues very quickly and covered them with a bag and put them in the fridge for about While the dough is resting in the fridge for an hour, I am now starting to prepare the leek stuffing very quickly. I used 1.5 kilograms of leeks for my pastry recipe. After washing the leeks well in plenty of water, I chopped them finely. I just showed you that it needs to be very thin. The finer you chop, the more delicious the pastries will be. A total of 1.5 onions. I used chopped onions again, then I immediately added sunflower oil, one finger less than a glass of water, to a pan, then I added the onions that I had chopped into small pieces, and after sautéing the onions over high heat, stirring occasionally, I immediately added 1.5 kilograms of leeks that I had chopped finely. It seems like there is a lot here, but according to the flour measurement I have given, this leek ratio will be just right. So please follow the measurements I have given. The most important tip here is to continue on high heat and definitely not to close the pot lid at this stage. Our goal here is to ensure that the leeks absorb all the water. So please, you don't need to cook it too much. It is enough to be half-hard. As you can see, stirring occasionally is enough. The leeks have completely absorbed the water and in between, I immediately added a tablespoon of pepper paste, 1 teaspoon of black pepper, 1 tablespoon of salt. I mixed it, just roasting the tomato paste for 5 minutes is enough. One of the most important tips here is that we definitely need to use pepper paste and tomato paste. If we use tomato paste, it will dilute the stuffing. So let's definitely use pepper paste. After the tomato paste has roasted for about 5 minutes, I immediately took the stuffing to another tray. This is also one of the most important tips because you know that if it stays in the pan, this stuffing will become watery and the pastry will lose its crispiness. So please wait for it to cool by taking it to another tray. This is also very important. I divided the dough into D equal pieces in total and divided the stuffing into DT equal pieces. Now I am starting to make the pastry. I used a tray with a total diameter of 40 cm for my leek pastry recipe. If these ingredients seem too much for you, of course you can use half of them. You can easily make this pastry using a 20 or 25 cm diameter tray and half of these ingredients. I would also like to show you how I rolled out the pastry. By the way, when I took the dough out of the refrigerator, I left it at room temperature for 10 minutes. Then, it is easier to take it out of the tray this way. Because while it is waiting in the refrigerator, it naturally gets oily. After waiting for 10 minutes at medium temperature, it was frozen and then easily removed from the tray. I took the meringues and opened the second meringue. Of course, I will show you the 3rd meringue in detail in a moment, but it really only took a few moments to open it. I opened it incredibly easily. The thinner you open it, the more delicious and crispy the pastries will be. As I said, my field is big. I made a total of four pieces because it was. If your area is small, please make 6 or 8 pieces. As you can see, I will easily wrap this pastry in seconds and it was very important that it was thin. Since our dough is already a hard dough, it will not tear. I am sure that you will also like my Vermiş. If you follow the tips I have, you will make a perfect pastry. Moreover, it will be crispy. While rolling, I pull the dough towards myself. The thinner it is, the more delicious and crispy the pastry will be. Please pay close attention to the tips here. I will show you more in detail later. I put a total of 1 tablespoon of butter on the table and let it rest for about 1 hour. As you can see, I open it in just seconds. The opening process is very important here. I open it by ventilating it. You I'm sure you will open it easily, as I said, the thinner it is, the more delicious the pastries will be. So please, let's be very careful here and open it very thinly, you will see the details in this video. If you follow the tips I have given, you will really get a perfect result. I lift the dough a little and air it out. You will also open it easily in just seconds. I did not even take a minute to open this dough. When you do it, you will understand what I mean. And we come to the most important trick. After completing the opening process, let's definitely take the edges and collect these edges from which we took these doughs and make katmer. If you do not remove the edges, these edges will definitely come to your mouth while eating and it will not be nice. Therefore, we should definitely remove the edge thickness. This is really important. Yes, we can open the dough and continue your process by heating it. When wrapping, it should be wrapped very tightly. Of course, it should not be too loose. Look, I am wrapping both the dough and the dough. I am pulling it towards myself. I am continuing the thinning process here as well. I have now prepared all the pastries. These processes were incredibly easy and very It was enjoyable. Now I will immediately spread the remaining oil on it and put it in the oven. It should cook for 45 or 55 minutes in total at 200 degrees. Maybe it can take up to 60 minutes. It needs to be cooked until it turns golden brown. As you can see, I took the pastry out of the oven. It turned golden brown and its color was very nice and crispy. I will serve it right away while it is still hot. I highly recommend you to taste it right away because it is incredibly crispy and delicious. I want to take a slice and show it to you up close. Both the filling is very delicious and the pastry is crispy. The harmony of the two is really magnificent. I recommend that you make this pastry right away while leeks are in season and taste it. I'm sure everyone who eats it will like it very much. Moreover, it is very easy to make. I wrote all the details of the ingredients in the description section. If you have any questions, please write to me. I will definitely get back to you with your message. I recommend that you eat it hot right out of the oven. You will really love it, you will be amazed by its taste, you can share this video with all your loved ones, I am sure everyone who tries it will like it very much and it will be a guaranteed pastry recipe that you will always make right now. I can't get enough of eating it, it has achieved a wonderful harmony with its crispy filling. Please try it with peace of mind, you will never regret it. I am ending another video here. Thank you very much for watching me. I hope you liked this video of mine, I am waiting impatiently for the messages from you. I am saying goodbye for now. See you again tomorrow in my new video. Goodbye with wishes