Cooking with Mahasti: Collard and Creamed Leek Pie

Mahasti from Tomato Head shows us how to create a Collard and Creamed Leek Pie. Tomato Head's Collard and Creamed Leek PieFor the biscuit:2 cups all purpose flour� tsp. Salt1 Tbl baking powder� stick unsalted butter� cup buttermilkIn a medium bowl, mix all dry ingredients together. Cut butter into dry ingredients with a pastry cutter or 2 knives. Stir in buttermilk until a soft dough forms. Pat dough down into a greased 12-inch cast iron skillet or pie pan. Bake in a preheated 400-degree oven for 8 minutes. Remove from oven and set aside.For the Leeks:� cup oil4 cups sliced leek� tsp salt� tsp black pepper� cup heavy creamHeat oil in a medium skillet over medium heat. Add leeks, salt and pepper and saut� until leeks are tender. Add heavy cream and cook down until cream has thickened, about 2-3 minutes on medium high. For the Collards:� cup oil1 bunch Collards chopped, about 8 cups1 Tbl cider vin2 Tbl maple syrup1 tsp saltHeat oil in a medium skillet over medium heat. Add collards and cook down for 3-4 minutes stirring frequently. Add salt, cider vinegar and maple syrup and saut� stirring frequently until collards are tender, about 4-5 minutes. For the breadcrumbs:1 cup bread crumbs� cup unsalted butter, meltedMelt � cup butter over low heat. Mix bread crumbs with melted butter. Set aside.To Assemble:1 cup gruyere cheese, shreddedSpread the collards, followed by creamed leeks, gruyere and breadcrumbs, evenly on top of the partially baked biscuit. Place the pie in a 400-degree oven and bake for 20 - 25 minutes until cheese has melted and breadcrumbs are golden brown.Allow the pie to cool slightly before serving.Serves 8