• Save to your scrapbook
  • Save to your scrapbook

    Leek and Wensleydale Pithiviers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Leek and Wensleydale Pithiviers

    Wensleydale cheese has a fabulous, creamy flavour and a crumbly, almost Feta-like texture. Here, I've partnered it with buttery leeks and parcelled it in puff pastry with a lovely, ginger-spiked pear and prune chutney alongside. If time is short, Waitrose Plum and Ginger Sauce with Balsamic Vinegar is a good substitute for the chutney in this dish.

    • Preparation time: 40 minutes
    • Cooking time: 20 minutes
    • Total time: 1 hour 60 minutes

    Serves: 6


    • 2 x 375g packs ready-rolled puff pastry
    • 300g leeks
    • 40g butter
    • 2 tsp clear honey
    • 1 tsp chopped rosemary
    • Salt and freshly ground black pepper
    • 200g Wensleydale cheese
    • 1 medium egg, beaten


    1. Spread out the puff pastry on a floured surface and cut out 12 discs, each with a diameter of about 12cm (an espresso saucer is a good template). Chill these discs while you make the filling.
    2. Trim and wash the leeks and slice thinly. Melt the butter in a pan over a medium heat and fry the leeks till soft but not coloured; about 10 minutes. Stir in the honey and rosemary. Season to taste and leave to cool. Crumble the cheese and stir into the leek mixture.
    3. Preheat the oven to 200°C, gas mark 6.
    4. Lay 6 of the pastry discs on a baking tray and divide the leek mixture evenly between them, spooning it into a neat mound in the centre, leaving a rim of about 1cm around the edges. Brush the borders with the beaten egg and cover with the remaining discs. Crimp the edges to seal. Score a pattern of radiating lines from the centre of the parcels outwards, taking care not to cut through the pastry. Brush with more beaten egg and bake for about 20 minutes, until puffed up and golden. Serve hot or warm with a spoonful of the pear, prune and walnut chutney. If necessary, the pithiviers can be made a few hours ahead of time and reheated.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars