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Leeks need a proper rinse after slicing, since dirt hides between their tightly packed layers in a way onions never have to worry about - skip this and you'll find grit in the finished pie. Sweated slowly until meltingly soft, then bound in a sharp cheddar sauce under a puff pastry lid, this is British comfort food built entirely around one humble, often-overlooked vegetable.
Per serving
480kcal
Calories
15g
Protein
34g
Prep Time
20 min
Cook Time
40 min
Servings
4 people
Difficulty
medium
Carbs
32g
Fat
3g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Trim the leeks, slice into rounds, and rinse thoroughly in a bowl of water to remove any trapped grit, then drain well.
Heat the butter in a large pan over medium heat. Add the leeks and cook, stirring occasionally, for 10-12 minutes, until fully softened and slightly golden.
Sprinkle the flour over the leeks and stir to coat, cooking for 1-2 minutes.
Gradually whisk in the warm milk, a little at a time, until smooth, then simmer for 5-6 minutes, until thickened.
Stir in the shredded cheddar cheese until melted, then season with the mustard powder, salt, and black pepper.
Preheat the oven to 200°C (400°F). Transfer the leek and cheese mixture into a pie dish or individual ramekins.
Roll out the puff pastry and lay it over the top of the filling, trimming any excess and crimping the edges to seal.
Brush the pastry with the beaten egg and cut a small slit in the center to let steam escape.
Bake for 25-30 minutes, until the pastry is puffed and deep golden brown.
Let rest for 5-10 minutes before serving.
Rinse Leeks Thoroughly: Dirt and grit often hide between the tightly packed layers of sliced leeks - a good rinse in a bowl of water, swishing the slices around, is essential before cooking. Cook the Leeks Until Truly Soft: Rushing this step leaves them with an unpleasant bite - a full 10-12 minutes of gentle cooking is what gives them their signature melt-in-the-mouth texture. Cut a Steam Vent in the Pastry: A small slit in the center of the pastry lid lets steam escape during baking, preventing the filling from becoming overly soggy or the pastry from splitting unevenly.
This happens when dirt trapped between the leek's layers isn't rinsed out before cooking - slice the leeks first, then swish them thoroughly in a bowl of water to release any hidden grit.
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