Srimps and leeks puff pastry

Author: Les Cultures de chez nous
Feuilleté aux crevettes et aux poireaux
Preparation 25
Baking 20
Portions 6
Freezing No


  • 250 ml (1 cup) of diced or crushed canned tomatoes
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of olive oil
  • Salt and pepper up to taste
  • 200 g of puff pastry of 6 small pies
  • White flour to roll pastry
  • Butter to butter the pie plate
  • 160 ml (2/3 cup) of crumbled Feta cheese
  • 160 ml (2/3 cup) of grated Emmenthal cheese
  • 15 medium or large shrimps
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Preheat oven at 400 °F (205 °C). Butter a pie plate.
  • Set tomatoes in a sieve. Salt and drain for 20 minutes for the rest of the preparation.
  • Heat oil in a pan at medium heat. Add sliced leeks and brown 3 minutes. Cover, lower heat and cook 15 minutes while stirring from time to time. Salt and pepper.
  • Meanwhile, over a floured work surface, roll puff pastry with a rolling pin. Slice a circle larger than the pie plate to exceed edges of 2 cm. Set pastry into the buttered plate. Fold over itself exceeding pastry and press between pastry and sides to obtain thicker pastry sides. Set into refrigerator until garnishing is ready.
  • Crumble Feta cheese and grate Emmenthal. Mix both and pour over pie. Cover with leeks and tomatoes. Cook at the center of the oven for 35 minutes. Add shrimps and cook 5 more minutes until pink. Serve.

Chef's notes