• Preparation time: 30 minutes
  • Bake time: 60 minutes
  • Makes 6-8 servings.


  • 900 grams (2 lbs) leek - well, rinsed, coarsely chopped
  • Weight is after removing the tough dark green parts and the bottom of the white part
  • 1 egg, lightly beaten
  • 1 red paprika (bell pepper), cored, and coarsely chopped
  • 250 grams (½ lb) boiled ham, chopped
  • 250 grams (½ lb) grated cheese, e.g., "Gruyère"
  • 125 grams (¼ lb) white button "Parisian" mushrooms
  • ½ teaspoon ground nutmeg
  • Salt & pepper
  • Puff pastry sheets


  • Frying pan
  • Some vegetable oil
  • Medium sauce pan/casserole
  • Springform pan (F: moule á manqué), diameter about 25 cm (10 inch)
  • Medium size bowl
  • Oven dish or loaf pan
  • Brush


  • Pre-heat the oven to 175 °C (350 °F)
  • Boil the leek for about 5 minutes, then drain very well (this takes some squeezing!)
  • Sauté the bell pepper in some oil, or in the microwave oven for 2-3 minutes
  • Sauté the mushrooms in some oil, drain very well
  • Mix all ingredients in a bowl, adding the egg last
  • Line the bottom of  the springform pan with puff pastry
  • Bake blind for 5-10 minutes (to avoid getting a soggy bottom - I hate it when that happens!)
  • Line the sides of the pan with puff pastry, make sure to overlap all edges, and then seal the seam with the dough on the bottom
  • Fill with leek mix
  • Cover with puff pastry, close the seam with the dough lining
  • With a small sharp knife, cut several vent holes in the top
  • Brush with some milk
  • Bake for 45-60 minutes, until golden

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