Alive and Cooking

Leek & Stilton Pies

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(Serves 6-8)

3 leeks, sliced
50g butter
130g Stilton
125g cream cheese
½ glass white wine
4 sheets puff pastry
1 egg (for egg wash)


Place the butter into a cold pan and add the leeks, then place onto a gentle heat with a lid on the pan and sweat the leeks until soft.
Pour in the wine and reduce.

Combine the Stilton and cream cheese.
Cut the pastry into circles and press into muffin trays.

Place 1 tbsp of leeks into each pastry case and top with 1 heaped tsp of cheese mix.
Place a small lid on the pastry and brush with egg wash.

Bake at 200°C for 12-18 minutes.

Leek & Stilton Pies