Long Leek Pie



  • 4 sheets all-butter puff pastry
  • 3 leeks
  • 200 ml (6 fl oz/¾ cup) white wine
  • pat of butter
  • few thyme sprigs
  • salt and pepper
  • ½ cup aged goat’s cheese, grated or crumbled
  • 1 egg white, loosely beaten


Stack the puff pastry sheets and roll them out lengthways into a long and narrow strip. Using the back of a knife cut a rectangle about 2 cm (1 inch) around the inside of the pastry edge, like a picture frame.

Cut the leeks into three sections and remove the dark green leaf and the bottom. Wash carefully and then simmer until cooked in the white wine, butter, thyme, pepper and salt for approx. 20 minutes. Remove from the moisture and pat dry. Place them neatly next to each other within the rectangle you have created in the puff pastry.

Top with goat’s cheese and brush the outer edges with loosely beaten egg white.

Bake the pie in an oven preheated to 200°C (400°F/Gas 6) for approx. 25 minutes. The edge will rise considerably. Delicious with leg of lamb or with fennel salad.