Leek & cheddar pithiviers

Recipe uploaded by

olive magazine

1 rating

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Boil the potato until tender, about 5 minutes. Drain well. Cook the leek in a knob of butter until soft. Mix with the potato, cheddar and cream and season well. Cool.
2. Heat the oven to 200C/fan 180C/gas 6. Halve the pastry and roll out each piece to about 20p thickness. Cut 4 circles (about 12cm in diameter) from one of the pieces and put on a baking sheet. Cut another 4 circles (about 14cm in diameter) from the other sheet of pastry.
3. Divide the leek and cheese mix between the smaller circles, leaving a 1cm border. Brush the border with a little egg then drape over the larger circles. Press and crimp the edges to seal. Score the tops lightly in a spiral or crisscross pattern then brush with egg. Chill for 10 minutes.
4. Bake for 30-35 minutes until crisp and golden. Rest for 5 minutes before serving.

per serving

601 kcalories, protein 14.2g, carbohydrate 43.2g, fat 42.4 g, saturated fat 20.7g, fibre 1.3g, salt 1.2 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/96615/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 large floury potato , peeled, halved and diced
• 1 leek , sliced and rinsed
• butter
• 100g cheddar , grated
• 6 tbsp double cream
• 500g block puff pastry
• 1 egg , beaten with 1 tbsp milk

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour

Vegetarian

Ingredients

• 1 large floury potato , peeled, halved and diced
• 1 leek , sliced and rinsed
• butter
• 100g cheddar , grated
• 6 tbsp double cream
• 500g block puff pastry
• 1 egg , beaten with 1 tbsp milk

per serving

601 kcalories, protein 14.2g, carbohydrate 43.2g, fat 42.4 g, saturated fat 20.7g, fibre 1.3g, salt 1.2 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk