Are you running out of dinner ideas? Then I suggest my savory pie with leeks and cheese. It’s rustic and flavorful and easy to make. It’s perfect for a rustic family dinner, a Sunday brunch, a delightful appetizer, or a tasty starter. You have to admit it’s hard not to love this kind of dish, isn’t it?
Besides savory pies with puff or shortcrust pastry and quiches, also try:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the savory pie with leeks and cheese
- 2 rolls puff pastry (round)
- 7 oz leeks (net weight)
- 1 large egg
- 3.5 oz fontina cheese
- 3.5 oz brie cheese
- 0.7 oz grated Grana Padano (or Parmesan)
- 2 oz olives (pitted)
- flour
- breadcrumbs
- milk
- extra virgin olive oil
- salt
- black pepper
Tools
To create the topping for this savory pie, I used a lattice cutter. Of course, this is not a mandatory step. You can choose to close the savory pie with a second whole sheet of pastry or cut strips to create a lattice top, similar to a classic jam tart. Alternatively, you might decide not to cover the pie. In this case, just fold the edges of the bottom pastry over the filling.
- 1 Pan
- 1 Bowl
- 1 Plastic lattice cutter for pies
- Rolling pin
- Scissors
- Brush
- 1 Cake pan 24 cm diameter
Preparation of the savory pie with leeks and cheese
Lightly flour the puff pastry and roll over with the rolling pin multiple times. Then remove the excess edge by cutting with scissors if necessary. You’ll see that some pastry diamonds will have already detached, forming holes.
Now, holding the cutter at both ends, gently tap it on the work surface to let all the cut pieces fall. Push with the tip of a knife those that do not detach on their own.
Lift the upper tray of the cutter, detach it from the base, and place it in the refrigerator while you prepare the savory pie.
Clean the leeks by removing the roots, the outer sheath, and the darker green part. Wash them and cut them into thin rounds.
In a not-too-large pan, heat a drizzle of oil before adding the leeks. Add a couple of tablespoons of water, a generous pinch of salt, a grind of black pepper, and let them wilt for 5/6 minutes over low heat, stirring often and adding more water if necessary.
Once ready, transfer them to a bowl and let them cool down.
Meanwhile, dice the fontina, cut the brie into pieces after removing the rind, and slice the olives.
When the leeks have cooled, add the egg, grated cheese, fontina, brie, and green olives. Season with salt and pepper to taste and mix well to combine all ingredients.
Place the second puff pastry sheet inside a 9.5-inch diameter cake pan, keeping it on the parchment paper provided in the package. Prick the base with a fork and sprinkle with breadcrumbs.
Pour the filling into the pastry shell and level it.
Finally, take the puff pastry lattice from the refrigerator and flip it over the filling, cutting it to size with scissors.
Fold inward the edge of the bottom pastry and brush edges and lattice with a little milk.
Bake the savory pie with leeks and cheese in a preheated static oven at 392°F for about 20 minutes. Remove from the oven and let it cool slightly before serving. Enjoy! Paola
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FAQ (Frequently Asked Questions)
What do I do with the puff pastry scraps?
Knead all the small diamonds together and roll them out with a rolling pin. Place the scraps on a baking sheet lined with parchment paper, brush them with some tomato pulp, sprinkle with grated cheese, and bake them immediately after removing the savory pie. Bake until they are golden and crispy. Mmmmm. Delicious!
