April 6, 2014

Leek and Ricotta Pie with Chickpea Sauce

By Andrew In Recipes
A house move and a sort out of the massed recipe and wine books is required; for the simple reason to lessen the amount of stuff to put in boxes and move. A heap of books went to the charity shops. While several were ‘re-discovered’ and utilised with joy. One such was the Wine Lover Cooks Italian by Brian St. Pierre. Subtitled Pairing Great Recipes with the Perfect Glass of Wine it certainly provides a selection of tasty recipes and the wines to match with them.

My latest attempt to recreate something from the book – Leek and Ricotta Pie with Chickpea Sauce – was actually matched with a Portuguese wine rather than an Italian bottle. Nothing ventured and all that… the wine was the Tons Duorum Branco. A decent match although the lifted floral notes to the wine might not quite work as well as the suggested Vernaccia di San Gimignano or Vermentio Italian wines would.

For £10.70 Amazon currently lists a Kindle version of The Wine Lover Cooks Italian: Pairing Great Recipes with the Perfect Glass of Wine.

Leek and Ricotta Pie with Chickpea Sauce

Leek and Ricotta Pie with Chickpea Sauce

Any remaining leek mixture can be heated and made into a pasta sauce. The chickpea sauce can be added too.


  • 2 tbsp. olive oil
  • 4 leeks white part only cut into 1/2 inch pieces
  • 1 tbsp. fresh chopped thyme
  • 1 cup ricotta cheese
  • 2 large eggs, beaten
  • salt and pepper
  • puff pastry (use a pack of thawed frozen)
  • A pour of Chickpea Sauce
  • Fresh Chives minced
  • For Chick Pea Sauce
  • Can of Chickpeas, drained
  • Chicken Stock
  • Bay Leaf
  • Olive Oil
  • Seasoning


  1. Leek and Ricotta Pies
  2. In a frying pan heat the oil and fry the leeks and thyme until soft but not browned. Stir often.
  3. Set aside and allow to cool.
  4. Push the ricotta through a sieve into a large bowl. Add most of the two eggs. Add the leeks and mix well. Add a little seasoning.
  5. Roll out the puff pastry and cut out 12 rounds, 6 a little smaller than the others.
  6. On the smaller rounds place a little of the ricotta-leek mixture on each. Leave a border around the edge.
  7. Dampen this edge before placing the larger round of pastry on top. Pinch the edges to seal. Brush the tops with the remaining beaten eggs.
  8. Place on a baking sheet and cook until golden brown - about 20 minutes.
  9. Serve with a little pour of Chick Pea Sauce.
  10. Chick Pea Sauce
  11. Heat the chickpeas plus bay leaf in a saucepan covered with the stock.
  12. Allow to cool a little before placing in a food blender with the olive oil.. Mix until a smooth sauce is made. Season.

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