This impressive leek pie recipe is easier than you might think to prepare, thanks to our foolproof pastry method (which we've infused with sharp Cheddar and a dash of mustard powder for added flavour). Oh-so moreish, the filling combines tender leeks, caramelised red onions and fragrant thyme for a sophisticated dish worthy of a leisurely weekend lunch with friends.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Cal/Serv:
540
Ingredients
For the pastry
275 g plain flour, plus extra to dust
1 Tbsp. English mustard powder
175 g cold butter, cut into cubes
50 g mature Cheddar cheese, grated
2 medium egg yolks, lightly beaten
For the filling
900 g leeks, cut into 1cm (1/2in) slices, washed and drained
2 medium red onions, each cut into 8 wedges
Juice of 1/2 lemon
5 sprigs fresh thyme
4 Tbsp. olive oil
1 medium egg, lightly beaten, to glaze
Directions
Step 1
Put the flour, mustard, butter and ½ level tsp of salt into a processor. Pulse to create crumbs, then add the cheese, 2tbsp egg and 2-3tbsp cold water. Blend until the mixture just comes together. Form into a ball, wrap in clingfilm and freeze for 10min.
Step 2
Preheat the oven to 200°C (180°C fan oven) mark 6. Put the leeks in a microwave-proof bowl. Add 3tbsp water, cover with clingfilm, pierce the top and microwave on high for 8min. Drain in a colander, then set aside. Put the onions in the bowl and toss in the lemon juice. Cover and pierce as before and microwave on high for 5min.
Step 3
Lightly flour a large sheet of baking parchment and put the pastry on top. Roll out to make a 38cm circle. Lift up the paper with the pastry and put on a large baking sheet.
Step 4
Put the onions and leeks into the centre of the pastry, leaving a 7.5cm border all the way round. Sprinkle the fresh thyme leaves over the vegetables, season with freshly ground black pepper and drizzle with olive oil.
Step 5
Lift the pastry edges up and fold them towards the centre to cover the vegetables at the edge. Brush the pastry edges with the remaining egg and bake for 50min or until the pastry is golden and the vegetables are tender.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
