Leeks are in season right now and if you grow your own, I need not to tell you that they are just like asparagus, best when they are young and do little to them, braise them in wine for instance or pan-fry them with a little olive oil.
Larger leeks are slightly tougher and they need more time to soften, braising again is a good method of preparation. Below is a nice recipe from Jane Grigson’s great Vegetable Book, for a very simple Leek Pie.
Flemish Leek Pie
125 g butter
1 medium onion
375 g leeks, sliced
125 g double cream
1 tsp plain flour
salt and pepper to taste
500 g puff pastry
1 egg, beaten
In half the butter, cook the onion slowly to soften, add the rest of the butter and put in the leeks. Cover the pan and leave the vegetables to cook for 5 minutes. If there is much liquid left, raise the heat to evaporate, making sure the vegetables do not brown or burn!
Beat the cream into the flour to make a smooth paste and stir it into the leeks. Cook for one minute, then remove from the heat, season and cool down.
Roll out the pastry and cut two large circles, one slightly bigger than the other. Put the smallr of the two on a moistened baking sheet. Spread the leek filling in the middle, leaving a 2 cm rim. Brush the rim with egg. Place the larger circle over the top. Press the edges firmly together and twist to seal. Make a hole in the centre of the lid and score the pastry lightly with the tip of a knife. Brush with the beaten egg and bake for 15 minutes at 220 C / Gas Mark 7, then lower to 180 C / Gas mark 4 and continue baking for 20 minutes.
If you have a wet filling or if you are unsure about baking a flat pie, you can always fit in a cake or flan tin 22-23 cm in diameter.