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Goat's cheese & leek pastries


  • Preheat oven to 200°C.
  • Heat the olive oil in a heavy-bottomed pot and gently saute 3 seasoned, finely sliced leeks until soft, stirring now and again. 
  • Cut the pastry sheets into 4 rounds and place on a lightly oiled baking tray. Then top with the goat’s cheese.
  • Beat together the egg and milk, and brush around the edges of pastry. Cook in the oven until golden brown and the cheese has melted.
  • At the same time, heat the vegetable oil in a wok to 190°-200°C.
  • Cut the remaining leek into fine julienne and fry until crisp and brown. Then drain well on kitchen paper towels.
  • To serve, place the tarts on individual plates and top with the sautéed leeks and crispy leeks.


  • 1 tbsp olive oil
  • 4 leeks
  • freshly ground salt & pepper
  • 1-2 puff pastry sheets
  • olive oil spray
  • 8 thin slices of soft goat’s cheese
  • 1 egg
  • ¼ cup milk
  • 1 cup vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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