Effortless Cheesy Leek Pies (Print Version)
# Ingredients:
→ Filling
01 -
100 g of unsalted butter
02 -
3 leeks, sliced into rings and washed
03 -
1 tsp of mustard powder (English-style)
04 -
85 g of regular flour
05 -
750 ml whole milk
06 -
A big handful of grated cheddar (125 g)
07 -
3 tbsp of olive oil
08 -
2 garlic cloves, finely chopped
09 -
One 400 g jar of butter beans, rinsed
10 -
Salt and freshly ground pepper as needed
→ Pastry
11 -
Three blocks (each 500 g) of pre-made puff pastry
12 -
One beaten egg
→ To serve
13 -
Some gravy on the side
14 -
A portion of mashed potatoes
15 -
Steamed or sautéed greens
# Instructions:
01 -
Warm up plenty of olive oil in a big frying pan over medium heat. Add in the leek slices along with a touch of salt. Cook them for a few minutes on both sides until they're golden and soft, then set them aside.
02 -
Use the same pan to melt the butter over medium heat. Toss in the garlic and mustard powder, stir it well, and let it soften for about a minute. Next, sprinkle in the flour and keep stirring for a couple more minutes until it turns into a smooth paste. Slowly pour in the milk, just a little at a time, mixing well with every pour so the sauce stays lump-free. Keep stirring it gently over low heat for 8-10 minutes until it thickens and looks nice and shiny.
03 -
Mix the cooked leeks, grated cheddar, and butter beans into the sauce. Add salt and pepper to get the taste just right, then take it off the heat to let it cool down.
04 -
Turn the oven on and set it to 390°F (180°C for fan ovens) or gas mark 6.
05 -
Take two-thirds of the puff pastry and roll it out onto a floured surface until it's about 3-4 mm thick. Cut six circles big enough to completely fit into six pie dishes (about 13 cm each). Gently press the pastry into the dishes, letting the edges go slightly over the top.
06 -
Scoop about three heaping spoonfuls of the leek mixture into each pie base, but don't overfill. Any leftover filling can be set aside for other uses or as a tasty side dish.
07 -
Roll out the remaining pastry to about the same thickness as before (3-4 mm). Cut out six more pastry circles to match the dishes' tops. Brush a bit of beaten egg along the edges of the pie bases, then cover each with a pastry lid. Pinch the edges together to seal them, make a small cut on the tops with a knife, and brush everything with egg for a golden finish.
08 -
Put the pies on a baking sheet and give them one more coat of beaten egg. Set them in the oven and bake for 35-40 minutes, or until the tops are crisp and golden brown. Serve hot with mash, gravy, and your favorite greens.
# Notes:
01 -
You can freeze these before baking. When ready to bake, cook straight from frozen and add 10 minutes to the baking time.