Leek and Smoked Cheese Pithivier
This Pithivier makes a fantastic centrepiece to a special veggie meal.
- Serves:
- 6
- Ready in:
Ingredients
- knob of butter
- 1kg leeks, finely shredded
- 100g cream cheese
- sea salt and ground black pepper
- 80g smoked vegetarian Cheddar cheese, grated
- 2 tbsp chopped chives
- 2 sheets ready rolled all-butter puff pastry (you need about 600g if making your own or rolling out a block; roll to about ½-¾cm)
- 1 free-range egg yolk, mixed with a splash of milk
Method
- 1
Melt the butter in a large pan. Add the leeks and cook gently for about 10 minutes until soft. Add the cream cheese and stir until melted. Season well. Turn off the heat and stir in the cheddar and chives. Leave to cool completely. Roll out one piece of the pastry on a lightly floured work surface and use a dinner plate as a template to cut around to make a circle.
- 2
Spread over the leek mixture, leaving a gap of 5cm all the way around the pastry circle. Roll out the other half of the pastry and lay over the top. Press the edges down to seal. Trim the edges. Brush with eggwash. Use a sharp knife to score curved lines on top of the pie and the edges. Bake at 180C/350F/Gas 4 for about 30 mins, until the top is golden brown and the pastry cooked through. Serve warm.
PER SERVING: 37.1g FAT (Excluding extras)
Leek and Smoked Cheese Pithivier was taken from 65 of COOK VEGETARIAN
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- knob of butter
- 1kg leeks, finely shredded
- 100g cream cheese
- sea salt and ground black pepper
- 80g smoked vegetarian Cheddar cheese, grated
- 2 tbsp chopped chives
- 2 sheets ready rolled all-butter puff pastry (you need about 600g if making your own or rolling out a block; roll to about ½-¾cm)
- 1 free-range egg yolk, mixed with a splash of milk
- 1
Melt the butter in a large pan. Add the leeks and cook gently for about 10 minutes until soft. Add the cream cheese and stir until melted. Season well. Turn off the heat and stir in the cheddar and chives. Leave to cool completely. Roll out one piece of the pastry on a lightly floured work surface and use a dinner plate as a template to cut around to make a circle.
- 2
Spread over the leek mixture, leaving a gap of 5cm all the way around the pastry circle. Roll out the other half of the pastry and lay over the top. Press the edges down to seal. Trim the edges. Brush with eggwash. Use a sharp knife to score curved lines on top of the pie and the edges. Bake at 180C/350F/Gas 4 for about 30 mins, until the top is golden brown and the pastry cooked through. Serve warm.
PER SERVING: 37.1g FAT (Excluding extras)
This Pithivier makes a fantastic centrepiece to a special veggie meal.
Leek and Smoked Cheese Pithivier was taken from 65 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
