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Nutrition: per serving

  • kcal637
  • fat49g
  • saturates22g
  • carbs31g
  • sugars5g
  • fibre3g
  • protein19g
  • salt2.2g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated emmental.

  • step 2

    Flip the edges of the pastry over the filling. Bake for 20 mins until golden.

Recipe from Good Food magazine, October 2009

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Comments, questions and tips (51)

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Overall rating

A star rating of 4.7 out of 5.76 ratings

Laura Hurt

I also didn't bake blind, but precooked bacon and substituted emmental with mature cheddar and it was utterly delicious. Ate this lunchtime with a crisp salad in the sunshine. Perfect!

rachaelhare

This is delicious. I was worried it was going to be wet, but not at all. I didn’t blind bake the pastry, but I did fry the leeks right down and also fried the bacon until well done. This may have counteracted any liquid.

julie.waugh

Lot of work for not much flavour in my opinion

Ukcubfan

question

Can you freeze this before the oven stage?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can but we'd recommend baking from frozen. Follow cooking times above, adding about 10-15 mins or until fully cooked through, crisp and golden. We hope this helps. Best wishes, BBC Good Food Team.

sly242

Also pre-cooked the pastry here. Good tip. Used Quorn bacon to make it suitable for our vegetarian household. Added spring onions to plain cream cheese and cooked garlic with the leeks. Another recipe to save in my favourites!

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