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Giant cheesy leek pasty recipe

Giant cheesy leek pasty recipe

20 ratings

Craving comfort food? Make this wallet-friendly giant cheesy leek pasty recipe, with buttery leeks and melting cheese wrapped in golden puff pastry for a hearty family dinner. Serve with a crisp grated carrot salad for extra veg. See method

  • Serves 4
  • 25 mins to prepare and 25 mins to cook
  • 683 calories / serving
  • Vegetarian


  • 500g frozen leaf spinach, defrosted
  • 40g butter
  • 3 garlic cloves, finely chopped
  • 700g sliced leeks
  • 100g mature Cheddar, coarsely grated
  • 500g lighter puff pastry
  • 1 tbsp plain flour, for dusting
  • 1 egg, lightly beaten
  • 3 large carrots, peeled and coarsely grated
  • 1 tbsp honey and mustard dressing
  • ½ tbsp wholegrain mustard
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    36g 51%
  • Saturates

    19g 96%
  • Sugars

    18g 20%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 67.4g Protein 22.6g Fibre 10.3g


  1. Preheat a large baking tray in the oven to gas 7, 220°, fan 200°C.
  2. Place the spinach in a sieve and squeeze out any excess liquid.
  3. Melt the butter in a large frying pan over a high heat. Add the garlic, leeks and spinach and fry for 10 mins until softened and heated through. Remove from the heat and mix through the grated Cheddar. Season to taste with salt and black pepper.   
  4. Divide the pastry into 2 blocks, one 1/3 smaller than the other, and shape into 2 round discs. 
  5. Lightly dust a clean work surface with the flour and roll the smaller disc of pastry into a 25cm circle, trimming to size if needed. Slide the pastry onto a sheet of baking paper and top with the leek filling, leaving a 3cm border around the edge. Brush the pastry with beaten egg.
  6. Roll the second disc out to a 35cm circle and, using the rolling pin, lift the pastry over the leek filling and smooth with your hands to create a bowler hat shape. Crimp the edges of the pastry with a fork and trim off any excess. Brush with the remaining egg and score a cross in the middle of the pie to allow the steam to escape.
  7. Using the baking paper, slide the pie onto the preheated baking tray and bake in the oven for 25 mins until golden.
  8. Mix together the carrot, dressing and mustard and season to taste with salt and black pepper. Serve with the pie.

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