Cheesy leek & potato pie

Cheesy leek & potato pie

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(50 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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ltandstar
8th May, 2009
4.05
Loved it. One of those pies that's still good the day after.
blowk02
13th Jan, 2009
5.05
Really tasty pie, the kids love it even though my som won't normally eat leeks!
hexane
19th Sep, 2008
5.05
I really enjoyed this. It was easy to make and very filling.
mrsm51's picture
mrsm51
22nd Mar, 2008
5.05
Really tasty pie from everyday ingredients
marola
11th Jan, 2008
5.05
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.
charles1103
10th Dec, 2007
5.05
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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