Ingredients for Leek Pie
- 1 package (14.1 oz) puff pastry
- 2 tablespoons butter
- 2 cups thinly sliced leeks
- 4 ounces softened cream cheese
- 1/2 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons chopped fresh chives
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 1 teaspoon water
- salt and pepper to taste
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How to Make Leek Pie
- Preheat oven to 400°F (200°C). Place a baking sheet on the middle rack.
- Unwrap the puff pastry (1 package, 14.1 oz). Cut it in half and gently roll each half into a slightly thinner 10-inch square.
- Place one pastry square on a lightly buttered baking sheet. Cover with plastic wrap. Top with the second pastry square.
- Chill for 30 minutes.
- Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add 2 cups of thinly sliced leeks and cook for 15-20 minutes, or until softened. Season with salt and pepper to taste.
- In a medium bowl, combine 4 ounces of softened cream cheese, 1/2 cup heavy cream, 1/4 teaspoon of freshly grated nutmeg, and 2 tablespoons of chopped fresh chives.
- Stir in the cooked leeks and set aside to cool slightly.
- Remove the pastry from the refrigerator. Set the top sheet aside, covered with plastic wrap.
- Spread the cooled leek mixture over the bottom pastry sheet, leaving a 3/4-inch border.
- Sprinkle 1/4 cup of grated Parmesan cheese over the filling.
- Whisk 1 egg yolk with 1 teaspoon of water. Brush the edge of the bottom pastry with the egg wash.
- Carefully place the top pastry sheet over the filling. Gently press the edges to seal.
- Crimp the edges with a fork. Trim excess pastry.
- Cut several small slits in the top crust to allow steam to escape.
- Decorate the top with a criss-cross pattern using a knife.
- Slide the pie onto the preheated baking sheet.
- Bake for 35-40 minutes, or until the crust is golden brown and puffed, and the filling is bubbly.
- Let cool for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
23g
Fat
120g
Carbs
19g
