Cheesy leek & potato pie

Cheesy leek & potato pie

This pie is made like an extra-large pasty, so you don't need a special dish or ring

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr

Vegetarian Freezable

Vegetarian

Method

  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, sugar 2g, salt 0.83 g

Recipe from Good Food magazine, March 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo Charlie the Chaplain

    10 December 2007

    Charlie the Chaplain rated and commented on this recipe

    5 stars

    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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  • Binder photo Marola

    11 January 2008

    Marola rated and commented on this recipe

    5 stars

    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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  • Binder photo whats4teamum

    22 March 2008

    whats4teamum rated and commented on this recipe

    5 stars

    Really tasty pie from everyday ingredients

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  • Binder photo Rog

    19 September 2008

    Rog rated and commented on this recipe

    5 stars

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

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  • Binder photo Munkit's Mom

    13 January 2009

    Munkit's Mom rated and commented on this recipe

    5 stars

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

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  • Binder photo Josie

    08 May 2009

    Josie rated and commented on this recipe

    4 stars

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

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  • Binder photo Ratzakli

    08 August 2009

    Ratzakli rated and commented on this recipe

    5 stars

    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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  • Binder photo BARBARA

    09 August 2009

    BARBARA rated and commented on this recipe

    5 stars

    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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  • Binder photo ALICEJANE

    18 August 2009

    ALICEJANE rated this recipe

    5 stars

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  • Binder photo robot_khamscott

    29 August 2009

    robot_khamscott rated and commented on this recipe

    5 stars

    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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  • Binder photo Pippifer

    03 October 2009

    Pippifer rated and commented on this recipe

    5 stars

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

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  • Binder photo Zoe7284

    23 November 2009

    Zoe7284 rated and commented on this recipe

    5 stars

    fantastic. does benefit from a little wholegrain mustard in the filling.

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  • Binder photo Jayney

    06 December 2009

    Jayney rated and commented on this recipe

    5 stars

    Delicious, I had a couple of rashers of streaky bacon and one large mushroom so I chucked them in too and WOW WOW WOW it went down a hit with the family :)

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  • Binder photo flash

    02 January 2010

    flash rated this recipe

    5 stars

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  • Binder photo Emily.S

    27 March 2010

    Emily.S rated this recipe

    5 stars

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  • Binder photo fishnchips

    01 August 2010

    fishnchips rated and commented on this recipe

    5 stars

    I had been to the farmers market and bought some lovely leeks so I made this last night for supper and it was marvelous. I cheated (and saved time) by useing a store bought pie crust. I only had one so I folded it in half,was more then enough for my husband and myself. I egg washed and lightly salted the top before baking, great appearance. I also added cubed ham, garlic powder and pepper. It is a great base recipe to alter anyway your preferences lead you. Will definately be making this again.

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  • Binder photo SueSant

    18 October 2010

    SueSant rated and commented on this recipe

    5 stars

    Best veg pie I've cooked and my pastry was so light...a first for me. Didn't use ready made pastry... I made my own which was the best I've made for a long time. Must be getting better at it! If you freeze portions they defrost so well. Will definately be making it again, maybe adding some spices or different veg.

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  • Binder photo Agne

    09 November 2010

    Agne commented on this recipe

    Made it twice, once with thyme and once with rosemary. The consensus was that the rosemary version turned out better. Quite impressive results for such an easy dish.

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  • Binder photo nic

    13 January 2011

    nic commented on this recipe

    This pie is delicious & so, so easy. Will definately be making this again - a proper pie.

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  • Binder photo nic

    13 January 2011

    nic rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr

Vegetarian Freezable

Vegetarian

Vegetarian family favourite

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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Per serving

555 kcalories, protein 14g, carbohydrate 52g, fat 34 g, saturated fat 17g, fibre 4g, sugar 2g, salt 0.83 g

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