Leek and Potato Pie
Golden, flaky, and irresistibly comforting, this Leek and Potato Pie is a hearty classic that’s perfect for cozy dinners or family gatherings. Stuffed with a rich, creamy filling of tender sautéed leeks, garlic, and thyme-infused potatoes, this savory pie is elevated with melted cheddar cheese for an indulgent twist. Encased in buttery shortcrust pastry and baked to golden perfection, it offers a delightful contrast of crisp crust and velvety interior. With a short prep time of just 30 minutes and ingredients like fresh leeks, heavy cream, and a touch of thyme, this recipe combines rustic charm with simple elegance. Whether served alongside a fresh green salad or on its own, this pie is a crowd-pleasing comfort food you'll want to make again and again.
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Recipe Information
Ingredients
- 50 grams Unsalted butter
- 1 tablespoon Olive oil
- 3 large Leeks
- 2 small Garlic cloves
- 400 grams Potatoes
- 1 teaspoon Thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 milliliters Heavy cream
- 100 milliliters Milk
- 100 grams Cheddar cheese, grated
- 2 tablespoons Plain flour, for rolling
- 500 grams Shortcrust pastry
- 1 large Egg, beaten
Instructions
Preheat the oven to 190°C (375°F).
Thinly slice the leeks and mince the garlic. Peel the potatoes and cut them into small cubes, about 1 cm each.
In a large pan, heat the butter and olive oil over medium heat. Add the leeks and garlic, and sauté for about 8-10 minutes until soft and fragrant.
Add the potatoes to the pan along with the thyme, salt, and black pepper. Stir well to coat everything in the butter. Cook for an additional 5 minutes.
Pour the heavy cream and milk into the pan, and simmer gently for about 10-12 minutes, stirring occasionally, until the potatoes begin to soften but hold their shape.
Remove the pan from the heat and stir in the grated cheddar cheese. Set the filling aside to cool slightly.
Lightly flour a clean surface and roll out two-thirds of the shortcrust pastry into a circle large enough to line a 23 cm (9-inch) pie dish.
Gently press the pastry into the pie dish, trimming any excess, and pour in the cooled potato and leek filling.
Roll out the remaining pastry into a circle large enough to cover the pie. Place it on top of the filling and seal the edges by crimping or pressing with a fork.
Cut a small cross in the center of the pie to allow steam to escape. Brush the beaten egg over the pastry to give it a golden finish.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and crisp.
Allow the pie to rest for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.4 g | 318% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 4803 mg | 209% | |
| Total Carbohydrate | 422.1 g | 153% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 32.5 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1340 mg | 103% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3705 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
