Midway through Holy Week when leeks are in season is a splendid time to make this pie. I didn’t use puff pastry but the pastry I make for quiches (and much more) on page 209 of The Allotment Kitchen. It worked very well. I was pleased to use my first picking of chives from the allotment.

My take on the famous pie from Picardy.

350g puff pastry, bought or home-made (see pages 210-11)
50g butter
6/7 leeks, trimmed, sliced and washed
75g cream cheese
4 tbsp double cream
A pinch grated nutmeg
1 tbsp Parmesan cheese, grated
1 egg yolk, beaten
1 tbsp snipped chives (optional)
Salt and freshly ground black pepper

Using very cold puff pastry cut in half and roll the halves out to
make two thin squares with sides approximately 25cm in length. Place one square on a buttered baking sheet, cover with clingfilm and put the other square on top. Cover and chill for at least 20 minutes.

In a pan, melt the butter and add the leeks. Cook gently for about
30 minutes until they are soft but not coloured. Allow to cool. In a
bowl whisk together the cream cheese, double cream, nutmeg, chives (if using), salt and pepper. Add the leeks.

Place one rectangle of pastry onto a baking tray. Spread the filling
over it leaving a 2cm edge. Scatter over the Parmesan cheese and,
using a pastry brush, ‘paint’ the edges with the beaten egg yolk.

Place the second square over the first, pressing the edges together with a fork. Tidy the seams if necessary by cutting off odd bits of pastry and making the edges straight. Make slits in the top crust to allow the steam to escape and, using a knife, score the pastry, making a crisscross pattern on the crust. Brush the top with the remaining egg yolk.

Bake at 200ºC for 35-40 minutes or until the pie is golden brown, puffed and crisp.

Allow to cool for a few minutes before cutting into wedges and serving.