Leek Pie

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This deliciously moreish, flaky pie is a mildly cheesy version of the famous flamiche of picardy, in northern france, where the filling is more usually a simple mixture of chopped leeks, butter and a little cream.

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Steps

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Preheat the oven to 400f and place a flat baking sheet on the middle shelf.

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Remove the pastry from its plastic wrapping , cut it into 2 equal parts , then gently roll into slightly thinner 10in squares.

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Put one onto a lightly buttered baking sheet , cover with the plastic wrapping and put the other pastry sheet on top.

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Chill for 30 minutes.

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Meanwhile , melt the butter in a frying pan , add the leeks and cook for about 20 minutes , or until they are soft.

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Mix together the cream cheese , cream , nutmeg and chives in a small bowl.

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Mix in the leeks and leave to cool.

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Remove the pastry from the fridge and set aside the top sheet on the plastic wrapping.

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Spread the cooled leeks over the pastry base , leaving a 3 / 4in edge uncovered.

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Scatter with the parmesan and paint the edge with the egg yolk.

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Form a lid with the other square of pastry and allow the edge of this to flop down onto the bottom layer.

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Press together lightly.

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Brush the top with more beaten egg and press the edges.

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Ingredients

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premade puff pastry, butter, leek, cream cheese, heavy cream, nutmeg, chives, parmesan cheese, egg yolk