25min 4 ppl
Hearts of Palm and Leek Puff Pastry
70 minutes
4 people
Hardover 60 min or 12+ steps
70 min · 12 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 9g
Carbs 48g
Fats 21g
About this dish
Jammy leeks, sweated low and slow until completely collapsed and lightly caramelised, meet tender rounds of hearts of palm in a nutty, mustard-spiked vegan béchamel. Chilled solid before it goes anywhere near the pastry, the filling stays put inside a shatteringly crisp all-butter-style puff pastry parcel, brushed with maple and oat milk for a deep golden finish.
Allergy Info
Gluten, Soya, Sulphites, Mustard
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Leekswhite and pale green parts only, halved lengthwise and thinly sliced3 medium
- Shallotsfinely diced2 whole
- Garlic clovesminced3 cloves
- Fresh thyme leaves1 tsp
Dairy & Eggs
- Unsweetened oat milk300 ml
- Oat milkfor brushing1 tbsp
Tins & Jars
- Canned hearts of palmdrained and sliced into 1 cm rounds400 g
Dried Goods
- Vegan puff pastryall-butter style or palm-oil free, thawed if frozen320 g
- Plain flour3 tbsp
- Nutritional yeast2 tbsp
Spices & Seasonings
- Nutmegfreshly grated0.5 tsp
- Fine sea saltplus more to taste1 tsp
- White pepper0.5 tsp
Oils & Condiments
- Olive oil3 tbsp
- Dry white wine100 ml
- Dijon mustard1 tbsp
- Maple syrupfor brushing1 tsp
Utensils
- Wide sauté pan
- Whisk
- Tray
- Baking sheet
- Parchment paper
- Sharp knife
- Floured surface
- Spatula
- Small bowl
Method
1
Halve the leeks lengthwise, slice thinly, and wash thoroughly in cold water, then drain well. Dice the shallots, mince the garlic, drain and slice the hearts of palm, and measure all remaining ingredients.
Approx. 10 minutes
2
Heat 2 tbsp olive oil in a wide sauté pan over medium-low heat. Add the shallots with a pinch of salt and cook, stirring occasionally, for 5 minutes until softened and translucent.
Approx. 5 minutes
3
Add the leeks and garlic to the pan, increase heat to medium, and cook for 12–15 minutes, stirring frequently, until the leeks are completely collapsed, jammy, and lightly golden at the edges with no visible liquid remaining.
Approx. 13 minutes
4
Pour in the white wine and cook for 3 minutes, stirring, until fully absorbed and the pan is nearly dry.
Approx. 3 minutes
5
Push the leek mixture to the sides of the pan and add the remaining 1 tbsp olive oil to the centre. Sprinkle in the flour and stir it into the oil for 1 minute to form a rough roux, then incorporate the leeks.
Approx. 1 minutes
6
Pour in the oat milk in a steady stream, stirring constantly, and cook for 4–5 minutes over medium heat until the béchamel is thick enough to coat the back of a spoon.
Approx. 4 minutes
7
Remove the pan from the heat. Stir in the Dijon mustard, nutritional yeast, thyme, nutmeg, salt, and white pepper. Fold in the hearts of palm gently so the rounds stay largely intact. Spread the filling onto a tray and refrigerate uncovered until completely cold, at least 30 minutes.
Approx. 30 minutes
8
Preheat the oven to 200°C (fan 180°C / 400°F) and line a baking sheet with parchment paper.
Approx. 0 minutes
9
Unroll the puff pastry on a lightly floured surface and cut into 4 equal rectangles. Score a 1 cm border around each rectangle with a sharp knife, cutting only halfway through the pastry — do not cut all the way through.
Approx. 0 minutes
10
Divide the cold filling evenly among the rectangles, spreading it within the scored border. Mix the oat milk and maple syrup and brush the exposed border of each pastry generously.
Approx. 0 minutes
11
Slide the tray into the oven and bake for 22–25 minutes until the pastry is deeply golden, well-risen at the border, and crisp on the base — lift one feuilleté with a spatula to check the underside is golden brown, not pale.
Approx. 23 minutes
12
Rest the feuilletés on the tray for 3 minutes before serving, scattered with extra fresh thyme.
Approx. 3 minutes
