Wednesday, 5 January 2011

Leek, Cheese and Potato Pie

Based on a recipe from Nigel, this is hardly diet food, but it warms the cockles and used up lots of odds and ends from the fridge.  Cut a medium peeled potato into small cubes and steam until tender.  Meanwhile, gently sweat a couple of cleaned, sliced leeks in about 20g of butter until soft, but not browned.  Turn off the heat and allow a dessertspoon of creme fraiche to melt through the leeks.  Cool a little, then gently stir in the cooked potatoes, about 50g of strong cheddar cheese, and I added a couple of slices of ham that needed using up.  Season well with black pepper.  Unroll a sheet of ready-rolled puff pastry and place on a baking sheet.  Spread the cooled filling on one half, leaving a centimetre border around the edge.  Brush the exposed border with some milk and bring the other half of the pastry over, sealing the edges.  Make a steam-hole in the top of the pie, brush with more milk, and cook at around 170C for 30 minutes or so until lovely and brown and crisp.  Would serve 4 at a pinch we we devoured it between two.  But we are pigs, after all.


  1. I like the combination of leeks, potato and cheese, but am not keen on puff pastry. It would probably be fine as another version of Cornish pasty. Thanks for sharing.

  2. Hi joangee - you could use a shortcrust pastry instead, or a pasty pastry, whatever rocks your boat!