Blas Y Tir - The home of welsh produce - Our Recipes

Rustic Leek & Potato Pie

This Rustic Leek & Potato Pie recipe is brought to us by food blogger and Britain’s Best Home Cook (ITV 2018) Quarter Finalist, Katie Davies. Katie is a proper home cook, who enjoys creating delicious homemade foods for her whole family. You can visit her Instagram page here!

“I try and have a meat free Monday every week and this potato pie is always a favourite with the children, it is delicious served hot or cold. You can even substitute the homemade pastry for shortcrust to make this recipe even quicker and easier.”

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  • 1hr 30mins
  • Serves: 4
Leek & Potato Pie Recipe Image
Leek & Potato Pie Recipe

Ingredients

For the pastry:

  • 450g Plain Flour
  • 125g Lard, cubed (you can swap this for butter if wanted)
  • 125g Butter, cubed
  • 3 Eggs (1 beaten for the egg wash)
  • 2 tbsp Water

For the filling:

  • 4 Blas y Tir Leeks, sliced
  • Butter
  • Fresh Rosemary
  • Fresh Thyme
  • 550g Blas y Tir Rudolph Potatoes, cut into thick slices
  • 250g Chedder Cheese, grated
  • Sea Salt & Pepper, to season

Method

For the pastry:

  1. Add the flour, lard and butter to the food processor with a pinch of salt and blitz until it resembles breadcrumbs. Add the 2 eggs and water to the mix and mix until a dough starts to form. (Alternatively, you can rub the butter and lard into the flour with your fingertips until it resembles breadcrumbs, then add the eggs and water and bring the mix together to form a dough).
  2. Cut the dough ball in half, wrap one half in cling film and place in the fridge to chill. Using a rolling pin, roll out the second half of the dough on a floured surface until it is the thickness of a £1 coin. Using a dinner plate, cut out a circle of dough and place onto a greased baking tray (or baking tray covered in grease proof paper), before popping into the fridge whilst you make the filling.

For the filling:

  1. Bring a pan of salted water to the boil, then add the potatoes and cook for approximately 8 minutes until par-boiled. The potatoes should be starting to soften, but not be cooked right through. Drain and leave to cool slightly.
  2. Melt the butter in a saucepan over a medium heat, until melted. Add the leeks and herbs to the pan and cook gently until the leeks are soft.
  3. Stir the leeks through the cooked potatoes, then add the cheese to the mix and season with salt & pepper as needed. Allow the mix to cool.
  4. Heat the oven to 180°C, Gas Mark 5/6.
  5. Remove the baking tray with the circular pastry from the fridge and begin to pile the filling on top of the circular pastry disc, leaving a 4cm gap around the edge of the filling. Using the beaten egg, egg wash the edge of the pastry disc.
  6. Roll out the second piece of pastry to a £1 thickness, then carefully drape the pastry over the filling. Seal the edges firmly with your thumb or a fork and trim to neaten. Using the remaining beaten egg, egg wash all over the pastry and sprinkle with sea salt flakes.
  7. Bake in the oven for 35-40 minutes until golden brown. Allow to cool for 15 minutes before cutting.

Serving Suggestion

Serve immediately and enjoy hot with steamed vegetables and potatoes or leave to cool and enjoy cold with a side salad.

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