Superbly Easy Leek Omelet (Leek Box)
Use the right amount of water and flour to make a soft and stiff dough, then cut it into small doses of the same size. I won’t go into detail about the grams of flour and water because everyone needs to make different amounts.
Use leeks + raw egg + shrimp + salt and into the filling, (all the right amount, not too much egg can be mixed with leeks all can be, shrimp can be left out)
Drive each dose into a pie crust like this and find a curved plate to place underneath.
Pour the leek and egg filling over the pie crust and cover the top with another pie crust.
Put the oil in a pan, put the crust in and start cooking over low heat until one side is set and turned over.
When both sides are golden brown, cut the pie with a spatula, so that a novice can easily see if it is cooked, and when the filling is completely solidified inside, it is ready to serve.
Feel free to cut it any way you like.
It tastes better than a regular leek box.