Cook The Book: Long Leek Pie – a delicious recipe with butter, leeks, white wine, butter, thyme, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stack the puff pastry sheets and roll them out lengthwise into a long and narrow strip. Using the back of a knife, score a rectangle about 1 inch around the inside of the pastry edge, like a picture frame.
2
Cut the leeks into three sections and remove the dark green leaf and the bottom. Wash carefully, then simmer until cooked in the white wine, butter, thyme, salt, and pepper for approx. 20 minutes. Remove from the liquid and pat dry. Place them neatly next to each other within the rectangle you have created in the puff pastry.
3
Top with goat cheese and brush the outer edges with lightly beaten egg white.
4
Bake the pie in an oven preheated to 400u00b0F for approximately 25 minutes. The edge will rise considerably.
128
kcal
Calories
11
g
Fat
7
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 sheets all-butter puff pastry, 3 leeks, 3/4 cup white wine, A pat of butter, and more.
Yes, Cook The Book: Long Leek Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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