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
275g
plain flour, plus extra to dust
1Tbsp.
English mustard powder
175g
cold butter, cut into cubes
50g
mature Cheddar cheese, grated
2
medium egg yolks, lightly beaten
For the filling
900g
leeks, cut into 1cm (½in) slices, washed and drained
2
medium red onions, each cut into 8 wedges
Juice of ½ lemon
5
sprigs fresh thyme
4Tbsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
