Along the Grapevine

Savoury Ramps Pastries


DSC03053This is turning out to be a great year for ramps (aka wild leeks or wild garlic). The cool weather has prolonged the season and I had the good fortune to have access to a bonanza of this seasonal delicacy on the property of a kind and gracious friend. If you don’t have access to them, you are likely to find them at good markets in any area where they are grown. For information on how to identify and pick them refer to this post here.DSC03059.JPG

I used a good bunch of them to ferment, perhaps my favourite use of them, but with so many I had the perfect opportunity to devise a new recipe. Sauteed ramps mixed with eggs and bechamel baked in a puff pastry made a simple yet elegant appetizer. No need for any extraneous ingredients – the ramps work just fine on their own.

Savoury Ramps Pastries


3 Tpsp olive oil

6 cups ramps, chopped

2 Tbsp butter

2 Tbsp flour

1 cup milk

4 eggs

1 tsp salt

black pepper to taste

1 pound puff pastry dough


Sautee the ramps in the oil until just cooked – about 2 minutes. Set aside to cool. Melt the butter in a saucepan, stir in the flour and gradually add the milk, continuing to stir and cook over a medium heat until the sauce thickens. Set aside to cool.

Divide the pastry in two and roll out each half on a floured surface to fit a pan measuring 9 x 12 inces (or equivalent). Line the pan with one half. Beat three eggs, then add the cream sauce, sauteed ramps, salt and pepper. Pour this mixture onto the pastry and cover with the second sheet. Secure the top edges to the bottom layer to prevent the top layer from shrinking. Brush the top with 1 beaten egg. Bake in a 400 degree F. oven for about half an hour, until the pastry is puffy and golden.

Cut the pastry in serving size pieces with a sharp knife.


This can be served warm or at room temperature, as a side, appetizer or main dish. It also freezes well and makes a perfect picnic treat.

Linked to Fiesta Friday, Safari of the Mind and Fabulous Fare Sisters.



Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

14 thoughts on “Savoury Ramps Pastries

  1. These look delicious Hilda 🙂 Thanks for sharing at fiesta Friday 🙂

    Liked by 1 person

  2. Lovely! They sound so good 🙂

    Liked by 1 person

  3. What a wonderful use for leeks! These would be a perfect party appetizer!! Thanks for bringing them to Fiesta Friday 🙂 🙂
    Fabulous Fare Sisters

    Liked by 1 person

  4. These look really wonderful. They remind me of burek or Greek phyllo dough dishes. How creative of you! 🙂

    Liked by 1 person

    • Thanks Christina. I expect you could make them with phyllo dough and for that matter almost any other dough. I managed to make it without cheese which most of those pastries have, and it worked out well.


  5. Always look forward to see what you are up to with your posts Hilda. Loving these, they sound so yummy!

    Liked by 1 person

  6. The savoury pastries look delicious. Thanks for sharing, Hilda. I will look out for ramps as I haven’t come across it before.

    Liked by 1 person

  7. Wish I could have access to kind friends like yours, Hilda. (Maybe I could adopt yours.) Those pastries look delicious. I’m always learning something new on your blog.

    Liked by 1 person

  8. A very delectable delicious alternative recipe ,….Yum Yum Yum!

    Liked by 1 person

  9. Ramps are delicious, and this recipe looks fantastic! 🙂

    Liked by 1 person

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