Leek Pies


(1 vote) 5 1

These savory little pastries are traditionally deep fried, and you may certainly do that with this recipe, but my baked version is much lighter and waistline-friendly.

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  • 3 C. (750 ml) chopped leeks, white parts only, thoroughly rinsed
  • 1 Tbs. (15 ml) vegetable oil
  • 2 tsp. (10 ml) salt
  • 1/4 tsp. (1 ml) cayenne pepper
  • pastry dough

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Combine the leeks, oil, salt, and cayenne in a mixing bowl and stir to combine. Roll the pastry dough out and cut 4-inch (10 cm) rounds.

Place about 2 tsp. (10 ml) of the leek mixture in the center of each round, moisten the edges of the dough with water, fold over the filling, and press the edges together forming a semi-circle. Using the edge of a small spoon or sewing thimble (traditional), press crescent shapes into the edge of the pastry. Deep fry in hot oil until golden brown on both sides, or bake in a preheated 350 degree oven until the pastry is golden brown, 20 to 30 minutes.

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