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Classic
Ingredients
#
Method
Timer
Est. Time
1
Wash the leeks to rid any grit and dirt
Leek and Cheese Pie
02:00
2
Slice the leeks into 1cm chunks
Leek and Cheese Pie
02:00
3
Add 3 tbsp of the olive oil to the pan
Leek and Cheese Pie
01:00
4
Heat the frying pan to a medium heat
Leek and Cheese Pie
01:00
5
Gently fry for 10-15 mins until softened
Leek and Cheese Pie
12:00
6
Season to taste with salt and pepper
Leek and Cheese Pie
00:30
7
Allow to cool
Leek and Cheese Pie
10:00
8
Meanwhile grease baking tray/flan dish
Leek and Cheese Pie
02:00
9
Lay out shortcrust pastry on the tray with 1/4” pastry overlapping the edge of dish
Leek and Cheese Pie
02:00
10
Grate the cheese
Leek and Cheese Pie
02:00
11
Beat the egg
Leek and Cheese Pie
01:00
12
Preheat your oven to 170°C / 150°C / 325°F / Gas Mark 3
Leek and Cheese Pie
01:00
13
Fill the dish with cooked leeks and scatter the grated cheese over the top of leeks, mix the two until evenly mixed together
Leek and Cheese Pie
02:00
14
Take the sheet of puff pastry and cover the leeks and cheese and tuck the edge into the bottom of the pie - you may need to trim excess pastry at this stage but use some scissors to trim it to size - much easier then trying to do it with a knife
Leek and Cheese Pie
03:00
15
Brush the beaten egg on the edge of bottom pastry and and top pastry
Leek and Cheese Pie
02:00
16
Fold the excess of the bottom sheet to the top pastry, press the two together and with a fork go around the edge to make sure you have a secure seal and the top and bottom are bonded - you should be left with a perfect parcel
Leek and Cheese Pie
02:00
17
Brush the top of the pie with remaining egg wash
Leek and Cheese Pie
01:00
18
Cook on middle shelf for 40 minutes or until golden brown
Leek and Cheese Pie
40:00