Leek and olive savory pie, a delicious and simple vegetarian savory pie that is great both warm and at room temperature. The leek and olive savory pie is also perfect for accompanying an aperitif or as an appetizer and is perfect for a buffet. We love the Pugliese Calzone with leek and olives but many times I don’t have time to prepare it because it requires leavened dough, and if I’m short on time, I make it in this version with puff pastry, which is very quick but equally good. If you love savory pies, I recommend you take a look at all my savory pies. Now let’s see how to make the leek and olive savory pie and let me know if you try it. Barbara

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Difficulty: Very easy
Cost: Affordable
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing the leek and olive savory pie

1 sheet puff pastry (rectangular)
2 leeks
3.5 oz black olives
3.5 oz stringy cheese
to taste extra virgin olive oil
to taste salt
to taste sesame seeds

How to prepare the leek and olive savory pie

Let’s start preparing the leek and olive savory pie, clean the leeks and cut them into rings
soak them for 10 minutes in a bowl with plenty of water to remove any soil residues.
Meanwhile, remove the pits from the olives.
When the leeks are clean, drain them and place them in a pan, add some extra virgin olive oil,
a pinch of salt and cook over low heat with a lid for about 15 minutes, stirring occasionally. Meanwhile, cut the cheese into small pieces.
When the leeks are ready, place them in the center of the puff pastry,
add the olives,
and the cheese,
Cut the lateral parts of the puff pastry into strips about 0.39 inches wide,
Close the top and bottom to create a border
Braid the strips to seal the savory pie well.
Brush the surface with water
and sprinkle with sesame seeds.
Preheat the static oven to 356°F and when it is hot, bake. Cook for 20 minutes and serve the Leek and olive savory pie hot for a stringy effect or at room temperature.