Individual Cheesy Leek Pies

This hearty Cheesy Leek & Butter Bean Pie recipe transforms simple ingredients into individual comfort food masterpieces. The combination of creamy leeks, protein-rich butter beans and sharp cheddar creates pies that are equally perfect for weeknight dinners or special occasions.

I first created these pies during a particularly cold winter when I craved something that would warm me from the inside out. Now they're my go-to recipe whenever friends come over who need a bit of culinary comfort.

Ingredients

• Olive oil: creates the foundation for caramelizing leeks which develops their sweet flavor
• Leeks: provide a milder onion flavor that pairs beautifully with the creamy sauce
• Unsalted butter: gives you control over the salt level in your final dish
• Garlic cloves: add aromatic depth that enhances the other flavors
• English mustard powder: provides a subtle kick that balances the rich cheese
• Plain flour: forms the base of your roux for a perfectly thickened sauce
• Milk: creates the silky sauce that holds everything together
• Cheddar cheese: opt for a mature variety for maximum flavor impact
• Butter beans: offer creamy texture and protein without overwhelming other ingredients
• Ready-made puff pastry: saves time without sacrificing that golden flaky crust
• Egg: for that perfect golden brown pastry finish

Step-by-Step Instructions

Caramelize the Leeks:

Heat a generous amount of olive oil in a large frying pan over medium heat. Add leek rounds with a pinch of salt and cook for 3-4 minutes per side until they develop golden edges and soften. The caramelization process brings out their natural sweetness and creates flavor depth. Set aside once done.

Create the Roux:

In the same pan melt butter over medium heat. Add garlic and mustard powder whisking constantly for about a minute until fragrant. The garlic should soften slightly but not brown. Add flour and whisk continuously for 2-3 minutes to cook out the raw flour taste and form a smooth paste.

Develop the Sauce:

Add milk in small increments whisking vigorously after each addition until completely smooth before adding more. This gradual process prevents lumps and creates a silky texture. Once all milk is incorporated bring to a gentle simmer and cook for 8-10 minutes stirring frequently until thick and glossy.

Complete the Filling:

Remove pan from heat and stir in grated cheddar leeks and butter beans. The residual heat will melt the cheese perfectly. Season with salt and black pepper to taste. Allow the mixture to cool completely before filling your pies.

Assemble the Pies:

Preheat oven to 180°C fan. Roll out two thirds of the puff pastry to 3-4mm thickness and cut circles large enough to line 13cm pie dishes. Press pastry into dishes allowing it to stand slightly above the rim. Fill each with three large tablespoons of filling.

Create the Tops:

Roll remaining pastry to the same thickness and cut circles to match your pie dish size. Brush pie edges with beaten egg then place pastry tops on filling. Crimp edges together and prick tops with a knife. Apply egg wash for golden color.

Bake to Perfection:

Place pies on a baking tray and apply a second egg wash for extra shine. Bake for 35-40 minutes until deeply golden and crisp. The pastry should puff dramatically and take on a rich color.

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The butter beans in this recipe hold a special place in my heart. I discovered their creamy texture while traveling through Spain where they feature prominently in many regional dishes. Their subtle flavor provides the perfect canvas for the more assertive cheese and leeks without disappearing completely.

Freezing Instructions

These pies were designed with batch cooking in mind. Assemble all six pies even if you only need a few right away. Apply egg wash to all then freeze extras unwrapped until solid. Once frozen wrap tightly in foil or place in freezer bags. When ready to enjoy bake straight from frozen adding approximately 10 minutes to the baking time. No need to thaw which makes these perfect for impromptu comfort food cravings.

Versatile Variations

This filling works wonderfully with different beans and vegetables. Try cannellini beans paired with sautéed mushrooms for an earthier version or swap in chickpeas and roasted red peppers for Mediterranean flair. You can also experiment with cheese varieties using Gruyère for a nuttier profile or blue cheese for something more robust. The pastry can be switched to shortcrust if you prefer a sturdier base that doesn't puff as dramatically.

Serving Suggestions

While these pies are delicious on their own they truly shine as part of a complete comfort meal. Serve alongside creamy mashed potatoes made with plenty of butter and a splash of cream. A simple onion gravy poured generously over the top adds moisture and richness. Balance the plate with lightly steamed green vegetables like broccoli peas or green beans tossed with a touch of butter and lemon zest for brightness.

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Frequently Asked Questions

→ Can I use homemade puff pastry for these pies?

Yes, homemade puff pastry will work beautifully and add an extra touch of indulgence. Just ensure it’s rolled out to the same thickness as the recipe calls for.

→ How do I freeze these pies?

Assemble the pies, brush with egg wash, and freeze them unbaked. When ready to cook, place straight into the oven and bake with an additional 10 minutes of cooking time.

→ Can I substitute the butter beans?

Absolutely! Cannellini beans or chickpeas are great alternatives and will provide a similar creamy texture to the filling.

→ What sides go well with these pies?

Classic sides like mashed potatoes, gravy, and greens are perfect accompaniments. For lighter options, try a fresh salad or roasted vegetables.

→ Can I make one large pie instead of individuals?

Yes, you can. Use a pie dish and follow the same assembly steps, adjusting the baking time as needed for the larger size (approximately an extra 10-15 minutes).

→ How do I prevent the pie base from getting soggy?

Ensure the filling is completely cooled before adding it to the pastry-lined base. You can also par-bake the crust for a few minutes before adding the filling.