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1.
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If you havent already, defrost the puff pastry.
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2.
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Thoroughly wash the leeks to remove all of the dirt and cut into five centimeter long chunks.
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Try to keep all the rings intact.
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Set aside.
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3.
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Add half of the butter into a frying pan and turn on medium-low heat.
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4.
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Place the leek chunks upright into the pan and fry for about 10 minutes or until caramelized and glossy brown.
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Turn the chunks and cook for another 10 minutes until caramelized on the other side.
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5.
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While the leeks are frying, dust a clean work surface with flour.
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Dust a rolling pin with flour and roll out the puff pastry into a sheet about 25cm by 25cm (a square or lopsided circle is fineremember, this is free form and any imperfections will enhance the rustic charm of this pie).
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6.
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Preheat oven to 375 F. 7.
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Grease a metal or glass pie plate, and carefully place the leek chunks snugly into the centre of the pie plate.
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8.
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Break the cheese into chunks and sprinkle over the leeks.
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9.
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Carefully lift up the puff pastry sheet and place on top of the leeks.
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Tuck the edges of the dough around the leeks and brush with the remaining (melted) butter.
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10.
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Place pie in the oven and cook for 30 minutes or until pastry is golden and flaky.
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11.
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Take pie out of oven and allow to cool for five minutes.
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Run a spatula under the crust to loosen pie.
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Place a cutting board on top of the pie pan and turn the two over together.
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12.
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Sprinkle nigella seeds on top and serve with a green salad.
