Leek and Feta Puff Pastry Cup Appetizers

Leek and feta puff pastry cup appetizers are savory, satisfying, two-bite wonders. They pair beautifully with wine, cocktails, and beer.

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Why we love this recipe

If you’re looking for an easy yet impressive appetizer idea that pairs with a wide variety of cocktails and drinks, these leek and feta puff pastry cups are a dream come true.

They’re:

• Elegant finger food
• Yet actually quite hearty
• Crisp and buttery outside
• Savory and tender inside
• Vegetarian
• Prep-ahead friendly

They’re right at home at a cocktail party, of course, but they’re also just the thing to keep holiday guests happy while chatting and opening presents, giving you a little more flexibility with the timing of dinner. Or keep some on hand in the freezer for last-minute get-togethers any time of year.

I first published this recipe here back in 2016. I’ve since updated the post for clarity, but the recipe remains the same.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

• Leeks have a mild, complex flavor. By the end of cooking time they’ll be jammy and irresistible. Pay attention to the prep instructions in the recipe card below — it’s easy, but there are a couple of tips that make all the difference.
• Dufour is my favorite brand of puff pastry by far. It’s just so much more buttery and delicious than any other brand I’ve tried. (Plus, the company is proudly run by women.) That said, it’s more expensive and sometimes less available than supermarket brands. You can use whatever brand you like. Dufour comes in a 14-ounce package that’s a single sheet. Some other brands come in a 17-ounce package that contains two sheets. Either is fine.
• I like to use a mild, cow’s milk feta — I buy the big block that Whole Foods brand sells in a tub packed in brine. Or try substituting fresh goat cheese for another great variation.
• A little bit of heavy cream goes a long way toward turning a handful of disparate ingredients into a unified whole.
• Small amounts of fresh thyme and ground nutmeg add nuance to the flavor profile and really elevate these little bites.

How to make it

Here’s an overview of what you’ll do to make a beautiful batch of these savory little leek and feta puff pastry cup appetizers. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

For the filling

1. First you’ll slice the leeks and wash them very well. Then you’ll cook them down in the butter, along with the thyme, salt, and pepper.
2. Once the leeks are soft and jammy, add the cream and nutmeg.
3. Cook until the cream clings to the leeks.
4. Off the heat, stir in the feta. Your filling is ready to use.

To assemble

1. Defrost the puff pastry and roll it out just a little bit.
2. Cut into 24 pieces.
3. Tuck each piece into a mini muffin cup and fill with some of the leek mixture.
4. Brush with egg wash and bake in the center of a 400°F oven for 20 minutes. That’s it!

Expert tips and FAQs

More favorite recipes using puff pastry

• Cheese straws
• Grape tarts (sweet or savory)
• Cinnamon rolls

4.62 from 34 votes

Leek and Feta Puff Pastry Cup Appetizers

By Carolyn Gratzer Cope

Leek and feta puff pastry cup appetizers are savory, satisfying, two-bite wonders. They pair beautifully with wine, cocktails, and beer.

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

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Ingredients 

• ▢ 1 package frozen puff pastry, see note
• ▢ 3 medium leeks
• ▢ 2 tablespoons (28 grams) butter
• ▢ ½ teaspoon fine sea salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ 2 teaspoons fresh thyme leaves
• ▢ ¼ cup (60 ml) heavy cream
• ▢ ⅛ teaspoon grated nutmeg
• ▢ 2 ounces (57 grams) crumbled feta cheese
• ▢ 1 egg
• ▢ 1 tablespoon (15 ml) water

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Instructions 

• Defrost the puff pastry according to package instructions — typically in the fridge for a couple of hours.
• Preheat oven to 400°F with a rack in the center. Spray a 24-cup mini muffin tin with nonstick cooking spray.
• Trim the root end and the dark green leaves from the leeks and discard. Slice the remaining white and light green parts in half lengthwise and then cut crosswise into thin half-moons. Place in a colander and rinse thoroughly, being sure to remove any sand and grit. Shake off any excess water.
• Melt the butter in a 10-inch nonstick frying pan over medium heat.
• Add leeks, salt, pepper, and thyme.
• Cook, stirring from time to time to prevent browning, until tender and reduced in volume by half, 5-10 minutes.
• Stir in cream and nutmeg and continue to cook until cream is thick enough to coat leeks without leaving liquid in the pan, about five minutes more.
• Remove from heat and stir in feta.
• Unfold the puff pastry on a lightly floured surface and flour the top, too.
• Roll it out gently with a rolling pin until it grows by 2-3 inches horizontally and vertically.
• Cut it into quarters, and then cut each quarter into six equal rectangles. Tuck each rectangle in to a mini muffin cup.
• Spoon a small amount of leek filling into each prepared muffin cup, dividing evenly.
• In a small bowl, beat egg and water together with a fork to make an egg wash.
• Brush each pastry cup (including filling) with a little bit of egg wash.
• Bake for 20 minutes, until pastry is nicely browned. Serve warm.

Notes

1. Dufour is my favorite brand of puff pastry by far. It's just so much more buttery and delicious than any other brand I've tried. (Plus, the company is proudly run by women.) That said, it’s more expensive and sometimes less available than supermarket brands. You can use whatever brand you like. Dufour comes in a 14-ounce package that's a single sheet. Some other brands come in a 17-ounce package that contains two sheets. Either is fine.
2. I like to use a mild, cow's milk feta — I buy the big block that Whole Foods brand sells in a tub packed in brine. Or try substituting fresh goat cheese for another great variation.
3. You can prep the entire recipe up to 24 hours in advance, cover tightly right in the muffin tin, and keep in a nice cold fridge. Bake them just before serving.
4. Leftovers will keep in an airtight container in the fridge for a week. Reheat and re-crisp at 325°F in the oven or toaster oven.
5. To freeze before baking, Cover the muffin tin tightly and place the whole thing in the freezer until bites are frozen solid. Transfer bites to an airtight container and keep frozen for up to a year. When ready to bake, transfer back to muffin tin and 
6. bake straight from frozen, adding a couple of minutes to the cooking time. 
7. To freeze after baking, place on a parchment-lined baking sheet and freeze until solid, then transfer to an airtight container. Defrost in the refrigerator overnight, then reheat and re-crisp at 325°F in the oven or toaster oven.

Nutrition

Serving: 1piece, Calories: 120kcal, Carbohydrates: 8g, Protein: 2g, Fat: 9g, Fiber: 0.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snacks and Starters

Cuisine: American

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