Cheesy leek & potato pie

Cheesy leek & potato pie

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(33 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Serves 6
This pie is made like an extra-large pasty, so you don't need a special dish or ring

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal555
  • fat34g
  • saturates17g
  • carbs52g
  • sugars2g
  • fibre4g
  • protein14g
  • salt0.83g
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Ingredients

  • 3 leeks, cut into chunks
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • small knob butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • pinch dried rosemary or thyme
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 450g potato (1 very large baking potato is perfect), chopped into thick slices
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 140g melting cheese, such as cheddar, cut into small chunks
  • 500g pack shortcrust pastry
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

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Comments, questions and tips

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elmziexx
30th Jan, 2012
This was really nice! Swapped a leek for a red onion... still a lot of potato though. But was a really tasty dish.
kirstyjolly
20th Dec, 2011
5.05
YUM! Brilliant family dinner idea and on the non-expensive side as well. I also threw in some bacon bits and it made it super delicious. I'm sure I will be returning to this recipe idea again and again...
bardith
3rd Sep, 2011
OMG this was wonderful, First time attempt. Made own pastry with butter of course: 12 oz flour and 6oz butter. Making it now for the second time and will cut potatoes smaller and will add fete cheese with mixture, and still sprinkle cheese over top before putting pastry hat on. Next day we had warmed up and made some gravy, delicioso. Even my hubby has suggested other ingredients to put in, for those who like to have chicken/meat with their veg. Its basically a larger pastie but much much nicer. Really is a great way of using up vegetable before they loose their 'peak'. Bon appetitie !!!
natalie1979
27th Feb, 2011
5.05
Really easy to make and utterly delicious! Just as good the next day too - would be perfect to take along cold to a picnic... the filling stays together really well. Also, the baking tray method's fab - there's no going back :) Top marks from us!
frenchkitchen
24th Feb, 2011
Add 200 ml single cream to the mix before baking - naughty but much nicer!
daisynorth
26th Jan, 2011
5.05
I added a heaped teaspoon of grainy mustard to the filling - worked really well and went down a treat!
crumbles
13th Jan, 2011
5.05
This pie is delicious & so, so easy. Will definately be making this again - a proper pie.
violenceinbustop
9th Nov, 2010
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.
suesant
18th Oct, 2010
5.05
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.
momotate
1st Aug, 2010
5.05
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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