Who doesn’t like a good homemade pie? I like to bake my pastry blind for a crisp base, then add the flaky light puff on top. Sprinkle on the poppy seeds for a finishing touch.
Base pastry
| 1 ½ cups | Plain flour (Main) |
| ½ tsp | Poppy seeds |
| 80 g | Butter |
| 1 | Egg |
| 2 Tbsp | Cold water |
Filling
| 20 g | Butter |
| 1 clove | Garlic, crushed |
| 1 large | Leek, chopped into 1cm pieces (Main) |
| 4 slices | Bacon, chopped (Main) |
| 1 cup | Kumara, grated |
| 2 Tbsp | Flour |
| 1 cup | Milk |
| 1 serving | Salt and pepper, to taste |
| 6 wedges | Brie (Main) |
Top
| 1 sheet | Puff pastry (Main) |
| 1 wedge | Egg yolk, whisked with 2 tsp water |
| ½ tsp | Poppy seeds |
Directions
- Preheat the oven to 180C.
- For the base, blitz together the flour,poppy seeds, butter, egg and water toform the dough. Roll on a lightly flouredbench and cut rounds to fit 6 x 8cmmuffin tins. Line with a little paper anduncooked rice and bake blind for 15minutes.
- To make the filling, melt the butter in afrying pan. Add the garlic, leek, bacon andkūmara cooking for 5-8 minutes to soften.Stir through the flour for2 minutes.
- Pour in the milk and cook until thesauce thickens. Season with salt andpepper. Allow the mixture to cool.
- Place the filling into the empty casespressing a wedge of brie into each one.Cut 6 tops from the puff pastry and seal tothe bases with a little water on the edges.
- Brush the tops with a little egg washand sprinkle with poppy seeds. Bake for20 minutes until puffed and golden.
See more of Angela's leeky recipes