150g cold butter, cubed
300g self raising flour
75 ml cold water
1 egg whisked, to glaze
For the filling:
6 leeks (roughly 850g once trimmed)
1 tsp fresh thyme, finely chopped
2 large tbsp crème fraîche
Salt & black pepper
1 egg, beaten
1 tsp dijon mustard
3 tbsp parsley, finely chopped
120g feta cheese
First make the pastry. Place the butter and flour into a food processor and blitz until it resembles fine breadcrumbs. You can also do this using your finger tips or a round bladed knife. Add the water to combine until a dough forms.
Place the dough onto a cold work surface, pat gently into a rounded shape, cover with cling film and leave to rest in the fridge for 30 minutes.
Preheat the oven to 200C.
Trim the rough green part from the top of the leek, halve and rinse the leeks under the kitchen tap to remove any grit. Thinly slice the leeks.
Place the butter in a medium heavy based pan, add the leeks, 170ml water and the thyme. Leave to bubble for 10-12 minutes, stirring frequently, until the leeks are tender and have melted.
Once the liquid has reduced add the creme fraiche. Cook until the sauce is thick, season with salt and plenty of black pepper. Remove from the heat and leave to cool.
Meanwhile roll out the pastry on a lightly floured worktop. Roll roughly into a 16” circle. Place on a lined baking tray.
Once the leek mixture is cooled slightly stir through all but 1 tbsp of the beaten egg, mustard and chopped parsley.
Spread the leek mixture on top of the rolled out pastry disc. Leave a 2” border around the edges. Pleat the pastry edges up over the filling so it forms a crust and holds in all the filling. Sprinkle the feta over the filling. Brush the edges of the pastry with the remaining beaten egg and bake for 25-30 minutes until the pastry is golden and the filling gently set. Garnish with fresh thyme sprigs.