Equipment
Ingredients
Leek Filling
- 2 leeks, cleaned and thinly sliced
- 15 g unsalted butter
- 2 g salt
- black pepper
- 1 g dried thyme
Assembly
- 320 g all-butter puff pastry sheet, chilled
- 100 g mature cheddar cheese, finely grated
- 10 g dijon mustard
- 1 egg, beaten
Nutrition (per serving)
Method
Melt the butter in a frying pan over medium heat. Add the sliced leeks, salt, pepper, and thyme (if using). Sauté gently for 8-10 minutes until the leeks are very soft and significantly reduced in volume.
Increase the heat slightly for the last minute to evaporate any excess moisture. The leeks must be dry to prevent soggy pastry. Remove from heat and allow to cool completely to room temperature.
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Unroll the puff pastry sheet on a lightly floured surface or its own paper. If using Dijon mustard, brush a thin layer over the bottom half of the rectangle (the long side).
Distribute the cooled leeks evenly over the bottom half of the pastry, followed by the grated cheddar cheese. Fold the top half of the pastry over the filling to create a sandwich.
Press the edges gently to seal. Using a sharp knife or pizza cutter, slice the pastry vertically into 12 even strips (approx 2cm wide).
Take each strip by the ends and twist 3-4 times in opposite directions to create a spiral. Place on the prepared baking sheet, spacing them slightly apart. Press the ends down firmly onto the paper to prevent unraveling.
Brush the twists with the beaten egg wash. Bake for 18-22 minutes until the pastry is puffed, deep golden brown, and crisp.
Remove from the oven and let cool on the tray for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Chef's Notes
- Temperature is key for puff pastry. Ensure your filling is cool and your oven is fully preheated before the pastry goes in to guarantee the best 'puff'.
- Grate your own cheese from a block. Pre-grated cheese often contains anti-caking agents that prevent it from melting cohesively into the pastry layers.
- If the pastry gets too warm and sticky while you are assembling, pop the whole tray in the fridge for 10 minutes before baking to firm up the butter.
Storage
Refrigerator: 3 days — Store in an airtight container. Pastry will lose crispness.
Freezer: 1 month — Freeze unbaked twists on a tray, then bag. Bake from frozen adding 5-8 minutes.
Reheating: Re-crisp in a 180°C (350°F) oven for 5-8 minutes. Microwave not recommended.
