70min 4 ppl
Scrambled Egg and Leek Puff Pastry
55 minutes
4 people
Medium31–60 min or 7–12 steps
55 min · 9 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 21g
Carbs 38g
Fats 42g
About this dish
Buttery, slow-scrambled eggs are pulled from the heat while still glossy and just underdone, then folded with silky braised leeks so the residual warmth carries them to a soft, custardy set. Spooned into a puff pastry shell baked until deeply golden and hollowed to a crisp hollow, this is a bistro classic built on timing rather than heavy cream.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Leekswhite and pale-green parts only, halved lengthways and thinly sliced3 medium
- Flat-leaf parsleyfinely chopped1 tbsp
- Chivesfinely snipped1 tbsp
Dairy & Eggs
- Eggbeaten, for egg wash1 whole
- Unsalted butterdivided40 g
- Crème fraîchedivided3 tbsp
- Large eggs8 eggs
- Cold unsalted buttercut into small cubes1 tbsp
Dried Goods
- Puff pastry, all-butterthawed if frozen375 g
Spices & Seasonings
- Fine sea saltplus more to taste0.5 tsp
- White pepperfreshly ground0.25 tsp
- Flaky sea saltto finishto taste
Oils & Condiments
- Dry white wine2 tbsp
Utensils
- Baking tray
- Parchment paper
- Small bowl
- Rolling pin
- Sharp knife
- Wide sauté pan
- Heavy-based saucepan
- Silicone spatula
- Colander
Method
1
Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment paper. Wash and slice the leeks thoroughly, keeping them in a colander to drain. Beat one egg in a small bowl for the egg wash. Crack the 8 remaining eggs into a bowl, add the crème fraîche (reserving 1 tbsp for the leeks), season with salt and white pepper, and beat until fully combined.
Approx. 0 minutes
2
Roll the puff pastry to about 4 mm thickness on a lightly floured surface. Cut four rectangles of approximately 10 × 14 cm. Score a border 1 cm inside each rectangle without cutting through. Brush the borders with egg wash, avoiding the cut edges. Transfer to the lined tray and refrigerate for 20 minutes.
Approx. 20 minutes
3
Bake the pastry cases on the middle shelf for 18–20 minutes, until deeply golden and the borders have puffed dramatically. Remove from the oven and press down the centres firmly with the back of a spoon to create a hollow. Set aside on the tray.
Approx. 19 minutes
4
Melt 25 g butter in a wide sauté pan over medium-low heat. Add the leeks with a pinch of salt and cook, stirring occasionally, for 10–12 minutes until completely tender and sweet but not coloured.
Approx. 11 minutes
5
Add the white wine to the leeks and stir for 1 minute until the pan is nearly dry.
Approx. 1 minutes
6
Stir the reserved 1 tbsp crème fraîche into the leeks, season to taste, and remove from the heat. Cover loosely to keep warm.
Approx. 0 minutes
7
Melt the remaining 15 g butter in a heavy-based saucepan over low heat. Pour in the beaten egg mixture and cook, stirring constantly with a silicone spatula in slow, sweeping figures-of-eight, for 6–9 minutes until large, soft curds form and the eggs are barely set and still look slightly underdone.
Approx. 7 minutes
8
Remove the pan from the heat immediately and stir in the cold cubed butter, which will arrest the cooking. Fold in the warm leeks, then the parsley and chives.
Approx. 0 minutes
9
Spoon the egg and leek mixture generously into the centre of each warm pastry case. Finish with a pinch of flaky sea salt and serve immediately.
Approx. 0 minutes
