SERVES 6-8 (MAKES 2, EACH SERVING 3-4).
After you’ve rolled and folded the dough in step 3, wrap and chill for up to 3 days, or freeze for up to 3 months. Make the filling (steps 4-5) up to 2 days ahead, then cover and chill.
• 80g unsalted butter, chopped
• 3 garlic cloves, crushed
• 3 leeks, trimmed, thinly sliced
• 30g plain flour
• 2 bay leaves
• 310ml vegetable stock
• 80ml dry white wine
• 100g strong cheddar (check it’s vegetarian if need be), grated
FOR THE ROUGH PUFF PASTRY
• 450g plain flour, plus extra to dust
• 450g cold unsalted butter, cut into small cubes
• 180ml iced water
• 1 medium free-range egg, lightly beaten
YOU’LL ALSO NEED…
• Food processor; 2 large greased baking trays; compostable baking paper
1 For the pastry, put the 450g flour and 450g butter in a food processor and pulse until roughly combined (don’t overwork it; you should still be able to see little pieces of butter). Add the iced water, then pulse again until just combined. Turn out onto a lightly floured surface, then use your hands to bring the dough together. Divide in half, shape each into a rough rectangle, wrap well and chill for 20-30 minutes or until firm.
2 Roll out one piece of dough on a lightly floured surface to a 1cm thick rectangle, about 20cm x 45cm. Fold the 2 short ends in to meet in the centre, then fold the end facing you to the top edge of the pastry to form a smaller rectangle. Wrap and chill for 20-30 minutes or until just firm. Repeat with the other piece of dough.
3 Repeat the rolling and folding process with each piece of dough, then wrap and chill again for 30 minutes (see Make Ahead). Roll out each dough rectangle to 5mm thick and cut out a 23cm and a 20cm round from each length (4 in total). Stack the dough rounds on a baking sheet lined with baking paper, with more baking paper between each piece, then chill until needed.
4 Meanwhile, make the filling. Heat the 80g butter in a large frying pan over a medium heat, then add the garlic and half the leeks and cook, stirring occasionally, for 8-10 minutes or until softened. Stir in the remaining leeks and cook for a further 8-10 minutes.
5 Scatter over the 30g flour and cook, stirring, for 1-2 minutes. Stir in the bay leaves, stock and wine, then season with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 12-15 minutes to form a thick sauce. Remove from the heat and stir in the cheese. Remove and discard the bay leaves, then season to taste and set aside to cool (see Make Ahead).
6 Heat the oven to 200°C/180°C fan/ gas 6. Put the greased baking trays in the oven to heat up. Set the smaller pastry circles on separate pieces of baking paper, then spoon half the cold leek mixture into the centre of each, leaving a clear 3cm border around the edge. Brush each border with some of the beaten egg, then carefully set the larger pastry circles on top, pressing the edges firmly to seal. Brush the tops of the pastries with the remaining beaten egg. Using the tip of a sharp knife, score each pastry in a wedge pattern, then make a small incision in the centre to allow steam to
escape. Chill for 15 minutes.
7 Carefully transfer the pithiviers, on the baking paper, to the hot baking trays and bake for 25-30 minutes or until the pastry is golden and cooked through. Remove from the oven and leave for 5 minutes. Serve with a green salad if you like.