This leek pie is super rich and creamy
Preparation time: 40 minutes, plus chilling
Cooking time: 35-40 minutes
375g (13oz) ready-rolled puff pastry
50g (2oz) butter
500g (18oz) leeks, trimmed, sliced, washed and drained
75g (3oz) cream cheese
4 tbsp double cream
Pinch of grated nutmeg
1 tbsp snipped chives
1 tbsp grated Parmesan
1 egg yolk, beaten
- Preheat the oven to 200°C/R6 and place a flat baking sheet on the middle shelf. Remove the pastry from its plastic wrapping (set this aside), cut it into 2 equal parts, then gently roll into slightly thinner 25cm squares. Put one onto a lightly buttered baking sheet, cover with the plastic wrapping and put the other pastry sheet on top. Chill for 30 minutes.
- Meanwhile, melt the butter in a frying pan, add the leeks and cook for about 20 minutes, or until they are soft. Mix together the cream cheese, cream, nutmeg and chives in a small bowl. Mix in the leeks and leave to cool.
- Remove the pastry from the fridge and set aside the top sheet on the plastic wrapping. Spread the cooled leeks over the pastry base, leaving a 2cm edge uncovered. Scatter with the Parmesan and paint the edge with the egg yolk. Form a lid with the other square of pastry and allow the edge of this to flop down onto the bottom layer. Press together lightly. Brush the top with more beaten egg and press the edges together with a fork; trim the sides to neaten.
- Make a few small cuts in the centre of the pie to allow steam to escape. Decorate with the point of a knife, in a criss-cross pattern. Slide the pie on the baking sheet into the oven on top of the preheated tray. Bake for around 35-40 minutes or until golden brown, puffed and crisp. Allow to cool for 10 minutes. Cut into wedges and serve.
Recipe and image courtesy of waitrose.com