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Turn everyday basics into cozy little meals with this Cheesy Leek & Butter Bean Pie. It’s full of tender leeks, satisfying butter beans, and bold cheddar. These mini pies will hit the spot for a chill weeknight or when you wanna impress someone.
These pies came about during a freezing winter when I just wanted something to make me feel better fast. Now I whip them up anytime my pals swing by and need some love in food form.
Irresistible Ingredients
- Egg: gives your pie tops that lovely shiny glaze
- Ready-made puff pastry: saves effort and still gets you that flaky crunch
- Butter beans: make everything creamy while boosting your protein
- Cheddar cheese: go for an older one to pack in loads of flavor
- Milk: brings everything together in a smooth sauce
- Plain flour: thickens your creamy base just right
- English mustard powder: puts a gentle zing that brightens the cheese
- Garlic cloves: cranks up the aroma and flavor
- Unsalted butter: lets you tweak the salt level to your taste
- Leeks: mellow out with a sweet, light flavor in the sauce
- Olive oil: starts everything off as your leek-caramelizing sidekick
Simple Steps for Success
- Bake ‘Em Up:
- Pop your pies on a tray, swipe a bit more egg wash for extra shine, and bake for about 35-40 minutes until they’re puffed and a deep gold. They’ll look super crisp and tempting.
- Make the Lids:
- Roll out the last bit of pastry, cut circles to fit, and set them on top of each pie. Brush the edges with egg, seal and crimp the edges, then poke a few holes with your knife. Top with egg wash so they get golden and glossy.
- Put Pies Together:
- Fire up your oven to 180°C fan. Roll out about two-thirds of the pastry pretty thin and cut rounds to cover your 13cm pie tins, letting some hang over the sides. Spoon in three big heaps of filling for each.
- Finish the Filling:
- Take your pan off the heat, toss in shredded cheddar, leeks, and butter beans. Stir so the leftover warmth melts it all together. Taste for salt and pepper. Let it cool off before you fill the pies or filling might make the base soggy.
- Get the Sauce Going:
- Pour a little milk at a time into your roux, whisking hard so you don’t get lumps. Once all the milk’s in, bring it to a light simmer, keep stirring, and let it thicken up for 8-10 minutes till it’s rich and shiny.
- Build Your Roux:
- Still in your pan, melt butter over medium. Toss in garlic and mustard powder, whisk for about a minute till it smells awesome but doesn’t brown. Drop in the flour, keep whisking for 2-3 minutes—you’re looking for a smooth base, not a raw taste.
- Soften Up the Leeks:
- Generously coat a big frying pan with olive oil and put it over medium. Lay in your leeks with a sprinkle of salt and cook each side around 3-4 minutes until golden and soft. Don’t rush, this makes them sweet and tasty. Set aside when they’re done.
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I’ve got a soft spot for butter beans. Discovered them on a trip to Spain where locals toss them in so many dishes—they’re smooth and gentle in flavor, perfect for letting cheese and leeks take the lead without fading out.
Easy Freezing Guide
Batch-cooking these pies is a breeze. Make all six even if you only need a couple now. Brush each one with egg wash, then freeze the extras uncovered until they’re solid. Wrap tightly in foil or stash in freezer bags. When you want some, bake straight from frozen—just add about 10 more minutes, no defrosting needed. Handy for those sudden comfort food moments.
Tasty Twists
You can totally riff on this filling. Try swapping in cannellini beans with fried mushrooms for a more earthy vibe. Switch to chickpeas and roasted peppers for a nod to the Mediterranean. Feel adventurous with your cheese—Gruyère gives nutty notes, blue cheese makes things bold. Not a puff pastry fan? Use shortcrust for pies that stay more solid and don’t puff up as much.
How to Serve
While you can eat these on their own, they’re even better with some extras. Scoop up with buttery creamy mashed potatoes and pour on some easy onion gravy for extra yum. On the side, toss in quick-steamed veg—like peas, broccoli or green beans—finished with butter and a squeeze of lemon zest to freshen things up.
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Frequently Asked Questions
- → Can I use homemade puff pastry for these pies?
Totally! Homemade puff pastry will make them extra tasty. Just roll it out to the same thickness you’d use for store-bought.
- → How do I freeze these pies?
Make the pies, brush them with an egg wash, and set them in the freezer before baking. When you’re ready, bake them straight from frozen and just add about 10 more minutes to the oven time.
- → Can I substitute the butter beans?
Of course! Cannellini beans or chickpeas swap in easily and still give you a creamy feeling inside.
- → What sides go well with these pies?
Go classic with mash, gravy, and some greens. Or keep it fresh with a salad or even roast veggies on the side.
- → Can I make one large pie instead of individuals?
For sure, just use a pie dish and build everything as usual. Keep an eye on it in the oven and add about 10 to 15 minutes to the bake time for a bigger pie.
- → How do I prevent the pie base from getting soggy?
Let the filling cool off completely before dropping it into the pastry. You could also bake the base for a bit first to help keep it crisp.