Welsh Leek Pie
Celebrate the rich flavors of Wales with this comforting Welsh Leek Pie, a savory masterpiece that showcases tender, buttery leeks enveloped in a creamy, cheesy filling. Encased in a flaky homemade pastry crust, this dish combines the earthy sweetness of leeks with the robust tang of sharp cheddar cheese and a hint of fresh thyme, creating a rustic yet elegant meal. Perfect for a cozy dinner or as the highlight of a vegetarian spread, this pie offers a touch of charm with its lattice top or decorative crust. Ready in just over an hour, Welsh Leek Pie is an irresistible option for lovers of traditional British cuisine and is sure to impress as an easy-to-make yet impressive centerpiece.
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Recipe Information
Ingredients
- 4 medium leeks
- 50 grams unsalted butter
- 250 grams all-purpose flour
- 125 grams cold butter (cubed)
- 4 tablespoons cold water
- 150 milliliters heavy cream
- 100 grams sharp cheddar cheese (grated)
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
Prepare the crust: In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Add cold water a tablespoon at a time, mixing gently until a dough forms. Wrap the dough in cling film and refrigerate for at least 15 minutes.
Preheat your oven to 200°C (400°F).
Prepare the leeks: Trim, wash, and slice the leeks into thin rounds. Heat a large skillet over medium heat and melt the unsalted butter.
Add the sliced leeks to the skillet. Cook for 5-7 minutes, stirring occasionally, until the leeks are soft and fragrant. Season with salt, pepper, and thyme.
Reduce the heat to low, pour in the heavy cream, and stir until the mixture thickens slightly. Remove from heat and let cool for a few minutes.
Stir the grated cheddar cheese into the leek mixture.
Roll out the chilled pastry dough on a lightly floured surface until it is large enough to line a 9-inch pie dish.
Gently press the dough into the dish, trimming any excess around the edges. Reserve the excess dough for a lattice top or decoration, if desired.
Pour the leek and cheese filling into the prepared pastry shell.
If using the reserved dough, roll it out and cut into strips to create a lattice top, or use pastry cutters to make decorative shapes for the top crust.
Beat the egg in a small bowl and brush it over the edges of the crust and any decorations for a golden finish.
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool slightly before serving. Enjoy your Welsh Leek Pie warm or at room temperature.
Nutrition Facts
Calories |
3422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.5 g | 307% | |
| Saturated Fat | 144.1 g | 720% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 4069 mg | 177% | |
| Total Carbohydrate | 252.4 g | 92% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 16.5 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1068 mg | 82% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1273 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
