- Feel Good
- 24th Jan 2025
- 0
- 0 minute
Cheesy leek and butter bean pies

Servings: 6 individual pies
Time: 1 hour and 25 minutes
INGREDIENTS
olive oil
3 leeks cleaned & sliced into rounds
100 g unsalted butter
2 garlic cloves minced
1 tsp English mustard powder
85 g plain flour
750 ml milk
125 g cheddar cheese grated
400 g jar butter beans drained & rinsed
salt & freshly ground black pepper
3 x 500g blocks ready-made puff pastry
1 egg beaten
to serve: mash, gravy, greens
METHOD
In the same pan, melt the butter over a medium heat. Add the garlic and mustard powder, whisk well and cook for a minute or so, until the garlic has softened slightly. Add the flour and continue to whisk for 2-3 minutes, to form a paste. Pour a little milk into the pan and whisk energetically until completely smooth. Then repeat this step, adding small amounts of milk and whisking until smooth, until you have a silky, creamy sauce.
When you are ready to bake your pies, preheat the oven to 180°c (fan assisted)/390°f/gas 6.
Roll 2/3 of the puff pastry out on a lightly floured surface to a 3-4mm thickness. Cut out 6 circles large enough to each line a 13cm pie dish, then line each pie dish with the pastry, pushing it into the sides and letting it stand a little above the rim. Spoon three large tablespoons of the filling into each pie case, so that it sits just below the rim (you may find you have a small amount of leftover filling depending on the size of your leeks – not a bad thing! Either make another pie or two with any leftover pastry you have, or eat it as a side dish at another dinner). Roll out the remaining pastry to a 3-4mm thickness and cut out 6 circles the size of your pie dishes. Brush the edges of the pastry bases with egg wash, then lay the rounds of pastry on top, crimping the edges together at the side. Prick the top a few times with a knife, then glaze with beaten egg.
Put the pies on a baking tray and glaze again with egg wash. Bake for 35-40 minutes, until deeply golden and crisp. Serve with all the trimmings – mash, gravy and greens.
Recipe credit: Georgie Eats
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