Leek, Cheese and Potato Pie
Leek, Cheese and Potato Pie
Ingredients
For the Filling
- 500 g waxy potatoes, peeled and thinly sliced
- 1 bay leaf
- 20 g butter
- 20 ml oil
- 2 leeks, trimmed, washed, and thinly sliced
- 1 onion, peeled and finely chopped
- 1 shake nutmeg
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 20 g Parmesan cheese, grated
- 250 g cheddar cheese, grated
- 100 ml water
- as needed salt, to taste
- as needed black pepper, to taste
For the Pastry
- 250 g plain flour
- 140 g cold butter, cut into cubes, plus extra for greasing
- 60-80 ml cold water
- 1 pinch salt
- 1 egg, beaten for glazing
Instructions
- 1
To make the homemade pastry, add the flour, a pinch of salt, and the 140g cold butter (cut into cubes) to a large mixing bowl.
⏱️ 2 min
- 2
Using your fingertips, rub the mixture together until it reaches a breadcrumb consistency.
⏱️ 5 min
- 3
Gradually add the cold water, a little at a time (60-80ml total), and mix until you have a firm but soft dough.
⏱️ 3 min
- 4
Bring the dough together into a ball, wrap it in cling film, and place it in the fridge to chill for 30 minutes.
⏱️ 2 min
- 5
While the pastry is chilling, prepare the filling. Boil the peeled and thinly sliced potatoes in salted water until they are firm but tender.
⏱️ 15 min
- 6
Drain the potatoes and then return them to the pan to steam dry.
⏱️ 2 min
- 7
In a separate pan, heat the 20g butter, 20ml oil, and the bay leaf together.
⏱️ 1 min
- 8
Add the sliced leeks and chopped onion to the pan. Season with a shake of nutmeg, salt, and pepper. Sauté until the vegetables are soft, about 8-10 minutes.
⏱️ 10 min
- 9
Once the vegetables are soft, add the 100ml water and cook until most of the water has evaporated.
⏱️ 5 min
- 10
Discard the bay leaf. Stir in both the teaspoon of Dijon mustard and the teaspoon of whole grain mustard, and the 20g grated Parmesan cheese.
⏱️ 2 min
- 11
Set the leek mixture aside to cool completely.
⏱️ 10 min
- 12
Once the pastry has chilled, cut away two-thirds of the dough for the pie bottom. On a lightly floured surface, roll out the pastry to a diameter of about 30cm, ensuring it's large enough to cover the bottom and sides of your pie tin with an overhang.
⏱️ 5 min
- 13
Roll out the remaining one-third of pastry for the pie lid to a diameter of 28cm.
⏱️ 3 min
- 14
Preheat your oven to 200°C (180°C fan/gas mark 6).
⏱️ 15 min•🌡️ 200
- 15
Grease a 23cm round pie dish (or 9-inch pie tin) with butter.
⏱️ 1 min
- 16
Carefully line the greased pie dish with the larger rolled-out bottom pastry.
⏱️ 2 min
- 17
Once the leek mixture has cooled, begin assembling the pie. Add a layer of the leek mixture to the pastry-lined dish.
⏱️ 2 min
- 18
Follow with a layer of the 250g grated cheddar cheese.
⏱️ 1 min
- 19
Add a layer of the boiled potatoes.
⏱️ 1 min
- 20
Press down the layers gently with a spatula. Repeat this layering process (leek mixture, cheddar cheese, potatoes) until the dish is full.
⏱️ 5 min
- 21
Egg wash the edge of the bottom pastry with the beaten egg.
⏱️ 1 min
- 22
Place the rolled-out pastry lid on top of the pie.
⏱️ 1 min
- 23
Crimp the edges down with your fingers to seal the pie, then further crimp the edges using a fork to create a decorative pattern.
⏱️ 3 min
- 24
Make two small holes in the top of the pie using a knife to allow steam to escape.
⏱️ 1 min
- 25
Egg wash the entire top of the pie with the beaten egg and sprinkle with a pinch of salt.
⏱️ 1 min
- 26
Bake in the preheated oven for about 45 minutes, or until the top is golden brown.
⏱️ 45 min•🌡️ 200
- 27
If the top becomes too golden before the pie is fully cooked, cover it loosely with foil and continue to bake for an additional 5-10 minutes.
⏱️ 10 min•🌡️ 200
Kitchen Tools
Nutrition Facts (per serving)
Leek, Cheese and Potato Pie
For the Filling
- 500 g waxy potatoes, peeled and thinly sliced
- 1 bay leaf
- 20 g butter
- 20 ml oil
- 2 leeks, trimmed, washed, and thinly sliced
- 1 onion, peeled and finely chopped
- 1 shake nutmeg
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 20 g Parmesan cheese, grated
- 250 g cheddar cheese, grated
- 100 ml water
- as needed salt, to taste
- as needed black pepper, to taste
For the Pastry
- 250 g plain flour
- 140 g cold butter, cut into cubes, plus extra for greasing
- 60-80 ml cold water
- 1 pinch salt
- 1 egg, beaten for glazing
Instructions
- 1
To make the homemade pastry, add the flour, a pinch of salt, and the 140g cold butter (cut into cubes) to a large mixing bowl.
⏱️ 2 min - 2
Using your fingertips, rub the mixture together until it reaches a breadcrumb consistency.
⏱️ 5 min - 3
Gradually add the cold water, a little at a time (60-80ml total), and mix until you have a firm but soft dough.
⏱️ 3 min - 4
Bring the dough together into a ball, wrap it in cling film, and place it in the fridge to chill for 30 minutes.
⏱️ 2 min - 5
While the pastry is chilling, prepare the filling. Boil the peeled and thinly sliced potatoes in salted water until they are firm but tender.
⏱️ 15 min - 6
Drain the potatoes and then return them to the pan to steam dry.
⏱️ 2 min - 7
In a separate pan, heat the 20g butter, 20ml oil, and the bay leaf together.
⏱️ 1 min - 8
Add the sliced leeks and chopped onion to the pan. Season with a shake of nutmeg, salt, and pepper. Sauté until the vegetables are soft, about 8-10 minutes.
⏱️ 10 min - 9
Once the vegetables are soft, add the 100ml water and cook until most of the water has evaporated.
⏱️ 5 min - 10
Discard the bay leaf. Stir in both the teaspoon of Dijon mustard and the teaspoon of whole grain mustard, and the 20g grated Parmesan cheese.
⏱️ 2 min - 11
Set the leek mixture aside to cool completely.
⏱️ 10 min - 12
Once the pastry has chilled, cut away two-thirds of the dough for the pie bottom. On a lightly floured surface, roll out the pastry to a diameter of about 30cm, ensuring it's large enough to cover the bottom and sides of your pie tin with an overhang.
⏱️ 5 min - 13
Roll out the remaining one-third of pastry for the pie lid to a diameter of 28cm.
⏱️ 3 min - 14
Preheat your oven to 200°C (180°C fan/gas mark 6).
⏱️ 15 min•🌡️ 200 - 15
Grease a 23cm round pie dish (or 9-inch pie tin) with butter.
⏱️ 1 min - 16
Carefully line the greased pie dish with the larger rolled-out bottom pastry.
⏱️ 2 min - 17
Once the leek mixture has cooled, begin assembling the pie. Add a layer of the leek mixture to the pastry-lined dish.
⏱️ 2 min - 18
Follow with a layer of the 250g grated cheddar cheese.
⏱️ 1 min - 19
Add a layer of the boiled potatoes.
⏱️ 1 min - 20
Press down the layers gently with a spatula. Repeat this layering process (leek mixture, cheddar cheese, potatoes) until the dish is full.
⏱️ 5 min - 21
Egg wash the edge of the bottom pastry with the beaten egg.
⏱️ 1 min - 22
Place the rolled-out pastry lid on top of the pie.
⏱️ 1 min - 23
Crimp the edges down with your fingers to seal the pie, then further crimp the edges using a fork to create a decorative pattern.
⏱️ 3 min - 24
Make two small holes in the top of the pie using a knife to allow steam to escape.
⏱️ 1 min - 25
Egg wash the entire top of the pie with the beaten egg and sprinkle with a pinch of salt.
⏱️ 1 min - 26
Bake in the preheated oven for about 45 minutes, or until the top is golden brown.
⏱️ 45 min•🌡️ 200 - 27
If the top becomes too golden before the pie is fully cooked, cover it loosely with foil and continue to bake for an additional 5-10 minutes.
⏱️ 10 min•🌡️ 200