Potato and Leek Puff Pastry by yessidothecookingg

Delaney and Shelby

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Potato and Leek Puff Pastry

yessidothecookingg

Cook

45 min

4 servings

US

original

metric

Picture for Potato and Leek Puff Pastry

4 servings

US

original

metric

Ingredients

1 sheet puff pastry, thawed

4 oz gruyere cheese, cubed

4 oz sharp cheddar cheese, shredded

¼ cup heavy cream

2 tbsp creme fraiche

3 petite gold potatoes, sliced

½ leek, sliced

1 tbsp garlic, minced

1 egg, whisked

2 tsp fresh thyme

Flaky sea salt

Directions

Step 1

Preheat oven to 425 degrees

Step 2

Lay puff pastry on a baking sheet lined with parchment paper

1 sheet puff pastry, thawed

Step 3

In a medium sized bowl, mix heavy cream and creme fraiche together then stir in garlic, thyme, and cheddar

¼ cup heavy cream

1 tbsp garlic, minced

4 oz sharp cheddar cheese, shredded

2 tsp fresh thyme

2 tbsp creme fraiche

Step 4

Spread on center of puffed pastry and pile with leek slices, potato slices, and cubed gruyere cheese

3 petite gold potatoes, sliced

½ leek, sliced

4 oz gruyere cheese, cubed

Step 5

Fold the sides of the puff pastry up and over the cheese, leaving a small opening

Step 6

Brush egg over the top of the puff pastry and sprinkle it with sea salt

1 egg, whisked

Flaky sea salt

Step 7

Bake for 15-25 minutes or until the puff pastry is golden brown

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