Or is it a galette? I don’t know what the rules are for naming pies. It is in a pastry. Therefore, it is a pie. Feel free to elucidate if you know the pie-rules. Don’t report me to the pielice (get it, pie-lice/po-lice?) Let’s leave it on that terribly embarrassing note and proceed to the recipe, shall we?
This is a pretty flexible recipe. The only requirement is that the filling is dry and solid enough that it is able to stand by itself in the centre of the puff pastry and not leak out. And the smoked cheese really adds something. By adding something, I mean in the sense of fancy food bloggers “oh my goodness, it really adds a special something!!!” as opposed to the view that, of course, if you add cheese then you are adding ‘something’, i.e. cheese, to the pie.
I think this is one of the tastiest pies I’ve made so far, and it tasted awesome over the next 4 days as cold lunch. If you want to crisp up the pastry again, reheat it in the toaster oven for a couple of minutes.
Seafood Leek Smoked Cheese Galette
1 sheet puff pastry
2 handfuls of grated smoked cheese – I only had enough for 1 handful, so I used a second handful of cheddar
1 handfuls mixed seafood
2 small fillets of fish
3 large leeks
1 tablesp balsamic vinegar
1/2 tablesp sugar
1-2 teasp black pepper
A pinch of salt
A dash of chilli flakes
1 egg + a splash of milk for the eggwash
Oven temperature: 180 degrees C
- Slice the leeks and fry over medium heat with a little oil until soft. Add the sugar and balsamic vinegar, and continue to heat until the leeks caramelise slightly on the edges.
- Mix the egg, cheese, leek, salt, pepper, and chilli flakes – reserve a couple of tablespoons of cheese for later. Add the mixed seafood.
- Place the puff pastry on a sheet of baking paper, and scoop the pie filling into the centre of the sheet of pastry. Leave around 2 inch clearance on each side of the filling.
- Cut the fillets into strips, and place on top of the filling, skin up (if the fillets have skin).
- Fold up the edges of the puff pastry into a pie shape, starting with one corner and working around until all sides are folded up. Take a look at the picture above for an idea of how to fold it up.
- Sprinkle the remaining cheese over the assembled pie. Rub a little eggwash (egg mixed with milk) on the exposed puff pastry.
- Bake for 40 minutes, until the pie is a nice golden colour.