Leek, potato and cheddar pie
A filling made with vegetables and cheese – guaranteed to be a winner.
Serves 6 – 8
• about 40 ml olive oil
• 600 g leeks, cut into 2 cm thick slices
• 2 garlic cloves, finely chopped
• salt and freshly ground black pepper
• 300 g Cheddar cheese, grated
• 3 – 4 sheets flaky pastry (200 g each)
• 8 cooked Mediterranean potatoes
• 1 egg, whisked
Heat oven to 180 °C. Heat olive oil in a deep pan. Add leeks and garlic and season with salt and pepper. Sauté for about 2 minutes, cover pan and reduce heat. Braise leeks until soft, stirring occasionally. Set aside to cool. Remove skin off potatoes and slice. Set aside. Mix Cheddar cheese and cooled leeks and set aside. Line an 18 cm pie dish
with flaky pastry. Arrange a layer of potatoes in the pie dish and spoon a layer of the leek mixture on top. Repeat layers until everything has been used.
Cover filling with a pastry layer and brush with whisked egg. Cut long strips of pastry and use to decorate the top of the pie. Brush strips with whisked egg. Bake for 1 hour. Remove and serve hot.
When we hear the word 'pie' most of us think of pastry with a meat filing. But these recipes prove pies with vegetables are equally delicious.
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Edition SARIE FOOD April / May 2014 | Story Tasty veggie pies | Recipe Leek, potato and cheddar pie