Creamed Leek Pastry

creamed leek pastry

Creamed Leek Pastry

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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


  • 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


  • 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
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