Cheesy leek & potato pie
This pie is made like an extra-large pasty, so you don’t need a special dish or ring
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Prep:10 mins
Cook:1 hrs
- Serves 6
- Easy
Nutrition per serving
-
kcal 555
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fat 34g
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saturates 17g
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carbs 52g
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sugars 2g
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fibre 4g
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protein 14g
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salt 0.83g
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
Method
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.
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.
