Creamed Leek Pastry

creamed leek pastry

Creamed Leek Pastry

No ratings yet
If the pastry has risen unevenly, gently prick it to let the air escape and it will sink and become flat.
Servings: 4
Calories: 824

Ingredients
 

  • 1 1/2 lb leeks finely sliced
  • 4 oz butter
  • 12 oz frozen puff pastry defrosted
  • 1 small egg salt
  • freshly grated nutmeg
  • 3 tablespoons single cream
  • freshly ground black pepper

Instructions

  • Heat the oven to 200°C (400°F) Gas 6.
  • Melt the butter in a large saucepan and add the leeks, stir and cover. Cook over very gentle heat for about 15 minutes, stirring occasionally until leeks are soft.
  • Meanwhile, roll out the pastry on a lightly floured surface to a 33 x 23 cm/12 x 9 inch rectangle. Fold the pastry in half lengthways so that it measures 33 x 11 1/2 cm (12 x 4 1/2 inches). Lightly roll over the pastry to expel any air bubbles.
  • Press the edges of the pastry together well. Prick with a fork all over. Place the pastry strip on a dampened baking sheet and bake in the oven for 10 minutes.
  • Beat the egg lightly with a pinch of salt. Remove the pastry from the oven and brush with the egg, pressing the pastry down gently as you brush. Return to the oven for a further 10 minutes until golden.
  • Add a little nutmeg to the cooked leeks, stir in the cream and season to taste with salt and pepper. Keep the leeks warm, but do not boil.
  • Carefully lift the pastry from the baking sheet and place on a serving plate. Spoon the leek mixture on top of the pastry and serve at once.
Calories: 824 kcal
Carbohydrates: 63 g
Protein: 11 g
Fat: 60g
Saturated Fat: 25 g
Trans Fat: 1 g
Cholesterol: 114 mg
Sodium: 468 mg
Potassium: 391 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 3718 IU
Vitamin C: 20 mg
Calcium: 130 mg
Iron: 6 mg
Save to Favorites
Close

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating