Cheesy Leek & Butter Bean Pies (Print Version)
# Ingredients:
→ Filling
01 -
Olive oil
02 -
3 leeks, cleaned and sliced into rounds
03 -
100 g unsalted butter
04 -
2 garlic cloves, minced
05 -
1 tsp English mustard powder
06 -
85 g plain flour
07 -
750 ml milk
08 -
125 g cheddar cheese, grated
09 -
400 g jar of butter beans, drained and rinsed
10 -
Salt and freshly ground black pepper, to taste
→ Pastry
11 -
3 x 500 g blocks of ready-made puff pastry
12 -
1 egg, beaten
→ To serve
13 -
Mash
14 -
Gravy
15 -
Greens
# Instructions:
01 -
Heat a generous amount of olive oil in a large frying pan over medium heat. Add the leek rounds and a pinch of salt, frying for 3-4 minutes on each side until lightly caramelized. Remove and set aside.
02 -
In the same pan, melt the butter over medium heat. Add the garlic and mustard powder, whisking well, and cook for 1 minute until softened. Add the flour, continuing to whisk for 2-3 minutes to create a paste. Gradually add milk in small amounts, whisking each addition until smooth. Cook over gentle heat for 8-10 minutes, stirring frequently, until thick and glossy.
03 -
Stir the grated cheddar, softened leeks, and butter beans into the sauce. Season with salt and black pepper. Remove from heat and allow to cool.
04 -
Preheat the oven to 180°C (fan-assisted)/390°F/gas 6.
05 -
Roll out 2/3 of the puff pastry on a lightly floured surface to a thickness of 3-4 mm. Cut out 6 circles large enough to line six 13 cm pie dishes. Press the pastry into the dishes, extending slightly above the rims.
06 -
Spoon three large tablespoons of the filling into each pie case, ensuring it sits just below the rim. If there is leftover filling, reserve it for additional pies or as a side dish.
07 -
Roll out the remaining pastry to a thickness of 3-4 mm and cut out 6 circles matching the pie dish size. Brush the edges of the pastry bases with beaten egg, then lay the pastry rounds on top. Crimp the edges to seal, prick the tops with a knife, and brush with egg wash.
08 -
Place the pies on a baking tray and glaze with egg wash again. Bake for 35-40 minutes until golden and crisp. Serve with mash, gravy, and greens.
# Notes:
01 -
Unbaked pies can be frozen. Bake directly from frozen, adding 10 extra minutes cooking time.