Tasty Cheesy Leek Pies

This filling Buttery Leek & Bean Pastry transforms everyday items into personal-sized comfort food gems. Blending smooth leeks, hearty butter beans and bold cheddar makes these pies great for everyday meals or when you're hosting friends.

I came up with these pies during a freezing winter when I needed something to warm me up completely. They've now become what I always make when friends drop by and need some food therapy.

Ingredients

• Olive oil: forms the base for softening leeks to bring out their natural sweetness
• Leeks: add a gentle onion taste that works great with the creamy mixture
• Unsalted butter: lets you adjust the saltiness to your taste
• Garlic cloves: bring depth that makes all other flavors pop
• English mustard powder: adds a gentle heat that cuts through the rich cheese
• Plain flour: thickens everything into a smooth, velvety sauce
• Milk: brings all components together into a luscious mix
• Cheddar cheese: pick a sharp one for the best taste punch
• Butter beans: give a velvety feel and protein boost without taking over
• Ready-made puff pastry: cuts your work in half but still delivers that crispy top
• Egg: helps you get that beautiful golden crust everyone loves

Step-by-Step Instructions

Brown the Leeks:

Pour plenty of olive oil into a big frying pan on medium heat. Toss in leek slices with a tiny bit of salt and cook them for 3-4 minutes each side until they turn soft with golden edges. This cooking brings out their sweetness and builds flavor. Put them aside when done.

Start the Base:

In the same pan melt butter over medium heat. Throw in garlic and mustard powder and keep whisking for about a minute until it smells amazing. The garlic needs to soften but shouldn't turn brown. Sprinkle in flour and keep whisking for 2-3 minutes to get rid of the raw flour taste and make a smooth mix.

Make it Creamy:

Pour milk in bit by bit, whisking like crazy after each splash until totally smooth before adding more. This slow approach stops lumps and makes everything silky. Once all milk is in, let it bubble gently and cook for 8-10 minutes, stirring often until it looks thick and shiny.

Mix it All:

Take the pan off the heat and mix in shredded cheddar, leeks and butter beans. The leftover warmth will melt the cheese just right. Add salt and black pepper how you like it. Let everything cool down fully before you fill your pies.

Put Pies Together:

Heat your oven to 180°C fan. Roll out two-thirds of the puff pastry about 3-4mm thick and cut circles big enough for 13cm pie dishes. Push pastry into dishes so it sits just above the edge. Put three big spoonfuls of filling in each one.

Finish the Tops:

Roll the rest of your pastry to the same thickness and cut circles to match your dishes. Brush the pie edges with beaten egg then place the tops on. Pinch edges together and poke holes in the tops with a knife. Brush egg all over for color.

Cook Them:

Put pies on a baking sheet and brush with egg again for extra shine. Bake for 35-40 minutes until they're deeply golden and crunchy. The pastry should rise a lot and turn a nice rich color.

Pin it

I've got a soft spot for the butter beans in this dish. I first fell in love with their creamy texture during a trip through Spain where they show up in tons of local foods. Their mild taste works as a perfect background for the stronger cheese and leeks without just fading away.

Freezing Instructions

I made these pies with batch cooking in mind. Make all six even if you only want to eat a couple now. Brush egg on all of them then freeze the extras uncovered until hard. Once they're frozen wrap them in foil or pop them in freezer bags. When you want one, just bake it frozen, adding about 10 extra minutes to the cooking time. No need to defrost, which makes them perfect when comfort food cravings hit out of nowhere.

Versatile Variations

This filling works great with other beans and veggies too. Try white cannellini beans with cooked mushrooms for a more woodsy taste or use chickpeas and roasted red peppers for a taste of the Mediterranean. You can play with different cheeses too, like Gruyère for a nutty flavor or blue cheese if you want something stronger. You can also use shortcrust pastry instead if you'd rather have a sturdier base that doesn't puff up as much.

Serving Suggestions

These pies taste great by themselves but they're even better as part of a full comfort food meal. Serve them with creamy mashed potatoes loaded with butter and a dash of cream. Pour lots of simple onion gravy over everything for extra moisture and richness. Round off your plate with some lightly cooked green veggies like broccoli, peas or green beans tossed with a bit of butter and grated lemon zest to brighten things up.

Pin it

Frequently Asked Questions

→ Can I use homemade puff pastry for these pies?

Definitely! Your own homemade puff pastry will taste amazing and give them a special touch. Just make sure you roll it to the same thickness the recipe suggests.

→ How do I freeze these pies?

Put the pies together, brush them with beaten egg, and stick them in the freezer uncooked. When you want to eat them, just put them straight in the oven and cook for about 10 minutes longer than normal.

→ Can I substitute the butter beans?

For sure! Try using white cannellini beans or chickpeas instead. They'll both give you that nice creamy texture in your filling.

→ What sides go well with these pies?

Traditional options like creamy mashed potatoes, rich gravy, and green vegetables work great. If you want something lighter, try a crisp salad or some oven-roasted veggies.

→ Can I make one large pie instead of individuals?

You can totally do that. Just use a regular pie dish and follow the same steps, but cook it longer since it's bigger - about 10-15 extra minutes should do the trick.

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

Let your filling cool down completely before you put it in the pastry base. You can also bake the empty crust for a few minutes first before adding your filling.