LEEK AND POTATO PIE
This savory pie is a perfect cold weather supper.
Provided by Donna
Categories Main Course
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F. Prepare a pie pan by spraying it with nonstick cooking spray.
- Peel and cut the potatoes into 1/4-inch slices. Bring to a boil in salted water, then reduce heat and simmer for 10 minutes, until just tender. Drain and set aside.
- In a large skillet, heat the olive oil and butter together over a medium heat. Add, leek, onion, white pepper, and nutmeg. Cook, stirring for 10 minutes, until softened.
- Add about 1/3 cup of water, and cook until most of it has evaporated. Stir in mustard and parmesan. Set aside to cool.
- Put a layer of pie pastry in the pie pan.
- Spoon in half of the leek mixture, sprinkle on a layer of the cheddar cheese, and top with a layer of potatoes. Press down with the back of a spoon to compact everything.
- Add the rest of the leek mixture, the Fontina cheese, and the rest of the potatoes.
- Top with the second pie crust, crimping together the edges to seal it shut.
- Whisk together the egg yolk and teaspoon of water. Brush the top of the pie with the egg wash. Cut a few slits in the lid to vent. Sprinkle with sea salt.
- Bake for 45-50 minutes, or until golden. Allow to rest for 10 minutes before serving.
LEEK, CHEESE & POTATO PIE
Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
- Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
- In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
- Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
- Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
- Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
- Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.
Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
CHEESE, LEEK & POTATO PIDE
Pides, often called Turkish pizzas, are boat-shaped tarts. Chef Selin Kiazim gives us her own take on these pastries, filling them with leek, potato and cheese
Provided by Selin Kiazim
Categories Lunch
Time 2h30m
Yield makes 6
Number Of Ingredients 16
Steps:
- To make the dough, tip the flour into a bowl, stir in the sugar and 1 tsp salt. Add the yeast, then make a well in the centre and add the oil. Gradually pour in 350-360ml lukewarm water, then combine the ingredients to form a dough. Knead for 5 mins until smooth. Transfer to a clean bowl, cover with a damp cloth and leave in the fridge overnight.
- The next day, heat oven to 240C/220C fan/gas 9. Cut the green ends off the leeks - leave the white ends so they stay together when cooking. Rinse in cold water, then dry and place on a baking tray. Roast for 25 mins, turning halfway through, until the outside is fully charred. Discard the outer layer, but leave a little char for added flavour. Trim the ends, then slice into 2cm rounds. Can be made a day ahead and chilled. Leave your oven on and put in two flat baking sheets (or a pizza stone, if you have one).
- To make the cheese sauce, melt the butter in a saucepan over a medium heat, then whisk in the flour. Pour in a third of the milk and whisk until smooth. Repeat twice with the remaining two-thirds. Turn the heat right down and cook for 15 mins, whisking occasionally, until it has the same consistency as double cream. Whisk in both cheeses - the halloumi won't melt - and add sea salt to taste. Pour the sauce into a baking tray and allow to cool completely. Can be made a day ahead and chilled.
- Heat the oil in a deep-fat fryer or heavy-bottomed pan to 160C. Slice the potatoes into approx 1mm slices on a mandolin. Rinse in warm water to remove excess starch, then dry with a cloth. Fry in small batches for 3-4 mins until golden (add the slices one at a time so that they don't stick together). Transfer with a slotted spoon to a baking tray lined with kitchen paper. Season with fine salt.
- To make the pides, knock back the dough on a floured surface, roll into a long sausage shape and cut into six equal pieces. Roll each piece into a ball and cover with a damp tea towel.
- Roll out a ball of dough on the floured surface into a large oval (approx 40 x 15cm) as thick as a 50p piece - it will be very elastic but will roll out eventually. Transfer to a floured baking sheet to assemble the pide.
- Leaving a 3cm border, spread a sixth of the sauce down the centre of the pide. Sprinkle over the sesame seeds and oregano, and top with leeks. Fold into a canoe shape, leaving the centre of the filling exposed. Pinch the ends to avoid unravelling when baking, and push down on the dough to ensure that it keeps its shape.
- Slide the pide onto one of the hot baking sheets. Bake for 12 mins until it has a golden, crisp exterior. Meanwhile, assemble the next one and bake on the other hot tray. Continue until all the dough is used up, setting the pides aside when they're done.
- Once they're all baked, reheat them for 2-3 mins, brush the outside with melted butter, arrange a line of potatoes down the middle and sprinkle over the crumbled cheese.
Nutrition Facts : Calories 894 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2.1 milligram of sodium
CHEESE, ONION, LEEK & POTATO PIE
My adaptation of Huey's Cheese, Onion & Potato Pie. Huey (Iain Hewitson) is a larger than life Melbourne chef who has written several cookbooks and who features regularly on a number of extremely popular TV show. I have posted several of his recipes on Zaar. Some conversions: 100g = approximately 31/2 ounces; 150g = just under 5 ounces; 250g = 8 ounces; 1kg = 32 ounces or 2 pounds.
Provided by bluemoon downunder
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C fan forced (200°C normal)/350°-375°F/4-5 gas mark.
- Heat a little oil in a heavy-based - preferably non-stick - pan and gently sauté the onions, spring onions and leek until softish, stirring now and again; remove the pan from the heat; add the minced garlic and thyme to the pan and mix to combine the ingredients.
- Combine all the tasty cheese with the crème fraiche or sour cream.
- Place several layers of potato in the base of a well-greased round oven dish and season well with sea salt and freshly ground black pepper; top with half of the sautéed onions, leek and garlic; add several dollops of the cheese mixture (there is no need to spread this out as the cheeses will spread out as the pie starts to cook and the cheeses melt); repeat these steps, ending with the cheese layer.
- Cut a round of pastry to cover and slightly overlap the dish in which the pie is to be cooked.
- Beat together the egg and milk; brush the outside edges of the dish just below the rim with the egg wash and place the pastry round on top of the pie, overhanging the edge of the dish; press down the sides of the pastry onto the sides of the dish and brush the top of the pie and the overlapping edges of the pastry with the egg wash.
- Cook the pie in the lower part of the oven for about 30 minutes or until the pastry is golden brown.
- Serve the pie with a salad greens.
SWEET POTATO, CHEESE AND LEEK PIE
Adapted from 'Healthy cooking for your Kids' Cookbook. A lovely side dish. For a quick one dish family meal try adding bits of ham, julienned carrots, green peas and broccoli.
Provided by WizzyTheStick
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F
- Mix the oil, garlic and crème fraîche together in a large bowl.
- Add the sweet potato slices and toss until coated.
- Lightly grease a gratin dish.
- Layer in sweet potato mixture and leeks ending with potato on the top.
- Top with cheese and breadcrumbs or just the cheese.
- Cover with foil and bake for 45 minutes to 1 hour, removing foil for the last 5 minutes of the cooking time.
Nutrition Facts : Calories 642.1, Fat 32.7, SaturatedFat 16.7, Cholesterol 92, Sodium 289.4, Carbohydrate 76.8, Fiber 11.1, Sugar 16.1, Protein 13
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