Open Leek and Sage Pie
Recipe supplied by Love British Food ambassador Chris Bavin
The problem with traditional pies is there's just too much pastry - on the top and on the bottom - leaving little room for anything else and making them a really heavy dish. This is my way of cutting back on the pastry and upping the veg. It makes a lovely starter or lunch dish.
Good Food, Sorted by Chris Bavin is published by DK, £18.99. Out now.
Prep time: 10-15 minutes
Cooking time: 25 minutes
- 40g (11/4oz) butter
- 4 large leeks, peeled and cut into 2cm (3/4in) slices
- 1 tbsp chopped sage
- salt and freshly ground black pepper
- 250g tub ricotta
- 2 eggs, beaten, plus extra to glaze (optional)
- 2tsp chilli, deseeded and chopped or chilli flakes
- 2tbsp parsley or chives, chopped
- zest of 1 lemon
- 320g ready-rolled sheet of puff pastry
- 2tbsp pine nuts
- 30g (1oz) Parmesan, grated, plus some shavings
- green salad, to serve
- Preheat the oven to 200C (400g, Gas 6) and place a large baking sheet in the oven to warm up.
- Heat the butter in a frying pan and add the leeks. Cook over a medium heat for about 5 minutes, until they are soft and taking on a little colour, then add the sage and cook for another minute. Season well with salt and pepper and leave to cool slightly.
- Mix the ricotta and eggs together then stir in the chilli, parsley and lemon zest and season with salt and pepper.
- Carefully lay the puff pastry sheet on the hot baking sheet and use a knife to make a 1cm (1/2in) border around the edge, taking care not to cut all the way through. With a fork, prick the pastry inside the border, making sure it has a good covering of fork marks.
- Spread the ricotta mixture over the pastry, keeping the border clear, then spread over the leeks and finally scatter over the pine nuts and Parmesan. If you wish, brush the pastry border with a little beaten egg to give it a nice golden colour and shine.
- Bake on a high shelf in the oven for 20 minutes, or until the pastry is golden brown. Top with a few more Parmesan shavings and serve with a green salad.
- Flex the Flavours: Top the pie with 100g (31/2oz) blanched asparagus spears to add an additional layer of flavour.