Cook The Book: Long Leek Pie

• 4 sheets all-butter puff pastry
• 3 leeks
• 3/4 cup white wine
• A pat of butter
• A few thyme sprigs
• Salt and freshly ground pepper
• 1/2 cup aged goat cheese, grated or crumbled
• 1 egg white, loosely beaten

1. Stack the puff pastry sheets and roll them out lengthwise into a long and narrow strip. Using the back of a knife, score a rectangle about 1 inch around the inside of the pastry edge, like a picture frame.
2. Cut the leeks into three sections and remove the dark green leaf and the bottom. Wash carefully, then simmer until cooked in the white wine, butter, thyme, salt, and pepper for approx. 20 minutes. Remove from the liquid and pat dry. Place them neatly next to each other within the rectangle you have created in the puff pastry.
3. Top with goat cheese and brush the outer edges with lightly beaten egg white.
4. Bake the pie in an oven preheated to 400u0b0F for approximately 25 minutes. The edge will rise considerably.

butter, leeks, white wine, butter, thyme, salt, aged goat cheese, egg

Taken from www.seriouseats.com/recipes/2011/08/long-leek-pie-recipe.html (may not work)