A line of baby leeks adds a decorative touch
(9 votes)
Cook: 1 Hour
Serves: 6
Price: 86p per serving
Nutritional Information
Each 165g serving contains
Energy
2450kj
586kcal
2450kj
586kcal
29%
Fat
29.7g
29.7g
High
42%
42%
Saturates
11.2g
11.2g
Med
56%
56%
Sugars
2.8g
2.8g
Low
3%
3%
Salt
0.68g
0.68g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
1485kj/355kcal
Typical energy values per 100g:
1485kj/355kcal
Ingredients
2 x 175g packs Extra Special Baby Leeks, roots trimmed
1tsp rapeseed oil
100ml Asda 50% Less Fat Crème Fraîche
1 egg yolk
1tbsp coarse-grain mustard
3 sprigs thyme
½tsp ground nutmeg
375g Asda Ready Rolled Shortcrust Pastry
50g Asda Blue Stilton, crumbled
6 walnuts, chopped
1 egg
Method
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Heat a griddle or frying pan over a high heat. Toss leeks in rapeseed oil and cook until charred.
3
Mix together crème fraîche, egg yolk, coarse-grain mustard, thyme leaves and ground nutmeg. Season with black pepper.
4
Roll shortcrust pastry out onto a baking tray. With a sharp knife, score a 2cm border into the edge of the pastry and spread the crème fraîche inside this line. Top with a horizontal line of leeks and sprinkle with blue stilton, crumbled, and walnuts, chopped.
5
Fold the pastry border over the leeks and crimp the edges. Beat egg and brush over the pastry.
6
Bake on the top shelf of the oven for 25-30 mins until puffed up and golden. Sprinkle with more thyme leaves to serve.