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Leek, apple and cheese pie

Leek, apple and cheese pie


If you love cheese and apple together, try this galette style pie for dinner

  • Feeds 6 Feeds 6
  • Ready in 1 hour 20 minutes

Each serving contains

  • Energy
    1324kj 322kcal
  • Fat
    High 31%
  • Saturates
    High 58%
  • Sugar
    Low 3%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 20g


  • 100g cold Co-op unsalted butter, diced, plus extra for greasing
  • 200g Co-op plain flour, plus extra for dusting
  • 1 tbsp Co-op olive oil
  • 2 Co-op British leeks, trimmed, halved lengthways and sliced
  • 1 Co-op British apple, cored and sliced
  • 3 Co-op British free range eggs, beaten
  • 120g Co-op British extra mature Cheddar, grated


  1. In a bowl, rub the butter into the flour with your fingertips until it looks like breadcrumbs
  2. Add 2-3 tbsp cold water and mix until the dough comes together
  3. Knead briefly on a work surface until it forms a ball, then wrap in cling film and chill for 20 mins
  4. Preheat the oven to 200°C/fan 180°C/Gas 6
  5. Meanwhile, heat the olive oil and fry the leek over a medium heat for 10 mins, until tender
  6. Add the apple slices, season and fry for another 8-10 mins, until the apple is soft but still holding its shape. Set aside to cool
  7. Roll out the pastry on a floured work surface to a circle about 40cm across and 5mm thick, then use to line a greased 20cm-diameter pie dish
  8. Trim the pastry to leave an overhang of about 4cm
  9. Set aside in the fridge
  10. Remove about 1 tbsp of the beaten egg for the glaze, then season the remainder in a bowl
  11. Fold in the leek and apple mixture, and the cheese
  12. Pour the filling into the pastry case, then fold the sides over into the middle
  13. Use the reserved egg to brush the top of the pastry, then bake in the oven for 35-40 mins until the pastry is golden and the filling is set, with a slight wobble