Cheesy leek & potato pie

Recipe uploaded by

Barney Desmazery

11 ratings

Recipe by Barney Desmazery

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1. Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.
2. Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.

Per serving

555 kcalories, protein 14g, carbohydrate 52g, fat 34 g, saturated fat 17g, fibre 4g, salt 0.83 g

Latest comments and suggestions

• Charlie the Chaplain

  10 December 2007

  Charlie the Chaplain rated and commented on this recipe

  

  A very tasty pie and really easy to make, getting the pastry over the top can be a little tricky until you get the hang of it. My suggestion is to double the recipe and stick one of the pies in the freezer. This has been a real winner with vegetarian friends.

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• Marola

  11 January 2008

  Marola rated and commented on this recipe

  

  I only had two small leeks so I halfed all the ingredients but still found it was more than enough for four people. Really enjoyed it and so did my family. Might try adding mushrooms next time.

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• whats4teamum

  22 March 2008

  whats4teamum rated and commented on this recipe

  

  Really tasty pie from everyday ingredients

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• Rog

  19 September 2008

  Rog rated and commented on this recipe

  

  I really enjoyed this. It was easy to make and very filling.

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• Munkit's Mom

  13 January 2009

  Munkit's Mom rated and commented on this recipe

  

  Really tasty pie, the kids love it even though my som won't normally eat leeks!

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• Josie

  08 May 2009

  Josie rated and commented on this recipe

  

  Loved it. One of those pies that's still good the day after.

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• Ratzakli

  08 August 2009

  Ratzakli rated and commented on this recipe

  

  A really easy & tasty pie, the only thing I changed was to add a sliced onion in with the leeks which gave a little extra flavour. Just the thing for a hot evening here in Greece & of course served with a nice Greek Salad.

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• BARBARA

  09 August 2009

  BARBARA rated and commented on this recipe

  

  This was very easy to make. I added bacon pieces and it was really delicious . I would definately make this again.

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• ALICEJANE

  18 August 2009

  ALICEJANE rated this recipe

  

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• robot_khamscott

  29 August 2009

  robot_khamscott rated and commented on this recipe

  

  just finished eating this, BEAUTIFUL and really really filling without leaving you feeling bloated. Also apart from the pastry it uses alot of ingredients that we already have in the cupboards so its no trouble to make at all :D well definatly have again

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• Pippifer

  03 October 2009

  Pippifer rated and commented on this recipe

  

  Really great and super easy, perfect for veg box users! Could easily be adapted to use other veg.

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Ingredients

• 3 leeks , cut into chunks
• small knob butter
• pinch dried rosemary or thyme
• 450g potatoes (1 very large baking potato is perfect), chopped into thick slices
• 140g melting cheese , such as cheddar, cut into small chunks
• 500g pack shortcrust pastry
• 1 egg , beaten

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 1 hr

Vegetarian

Ingredients

• 3 leeks , cut into chunks
• small knob butter
• pinch dried rosemary or thyme
• 450g potatoes (1 very large baking potato is perfect), chopped into thick slices
• 140g melting cheese , such as cheddar, cut into small chunks
• 500g pack shortcrust pastry
• 1 egg , beaten

Per serving

555 kcalories, protein 14g, carbohydrate 52g, fat 34 g, saturated fat 17g, fibre 4g, salt 0.83 g

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