In the north, leek pie is a must. I had some gluten-free puff pastry dough laying around, and instead of making one, I decided to twist things around a little, see what I come up with. These are deliciously crunchy and the leeks melt in your mouth. Perfect as an appetiser, or to eat with a salad for a light lunch 🙂
Ingredients: (for 4 triangles)
- 1 roll of gluten-free puff pastry
- 2 leek whites
- 1 onion
- 1 garlic clove
- 1 egg (for the crust)
- 2 tbsp of perfumed oil (pepper, tomato, oregano…)
- salt and pepper
Preparation: 15 minutes
Baking: 25 minutes – 200°C
- Chop the leeks thinly along with the onion and the garlic.
- Heat up a pan and throw in the veggies with the oil. Let it sweat for 10 minutes.
- Season with salt and pepper and set aside to cool down.
- Unroll the puff pastry and slice it in quarters.
- Add a spoonful of leeks to fill half the quarter and leaving a 1 cm thick border.
- Fold the other half of the quarter on top and press the edges lightly to close it up.
- Repeat the operation with every quarter.
- Heat up your oven to 200°C.
- Slice lightly the top of the quarters. Whisk the egg and use a brush to put some on each triangle. As it bakes, the dough will take a lovely golden colour.
- Bake for 25 minutes. Serve immediately with some salad or the side of your choice.
Last tip: you can freeze the triangles and eat them later once they’re baked. When you do, just put them back in the oven for 5 to 10 minutes.
The bottle: serve with a crisp aromatic white wine, a dry Riesling for example.