Potato Leek And Cheese Pie Recipes

LEEK AND POTATO PIE

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.

CHEESY LEEK & POTATO PIE

Steps:

• 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.

LEEK, CHEESE & POTATO PIE

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.

LEEK AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
• In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
• Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
• Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
• Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.

POTATO, LEEK AND CHEESE PIE

Steps:

• You will need a 25cm (10in) round pie dish. Leave the butter and lard for the pastry in the freezer for 1 hour. To make the pie filling, melt the butter in a wide-based saucepan or deep frying pan, add the leeks and onion and fry over a high heat for 2-3 minutes. Cover with a lid, then lower the heat and cook for 10-15 minutes or until tender but not browned. Meanwhile, boil the potatoes in salted water in a separate pan for 8-10 minutes until just tender. Drain well. Heat the milk in a separate pan until just coming to the boil and remove from the heat. Remove the lid from the pan with the leeks and onion, turn up the heat to drive off any excess liquid, then sprinkle in the flour. Stir in and cook for 1 minute, then gradually blend in the hot milk and bring to the boil, stirring. Leave to bubble for about 5 minutes until thickened, then add the mustard, thyme and the two cheeses and season to taste with salt and pepper. Add the cooked potatoes to the sauce and stir in. Pour the filling into the pie dish and sit a pie funnel (or an upturned eggcup) in the middle of the dish to support the pastry. Cover and set aside until the filling is stone cold (see tip). To make the pastry, measure the flour into a large bowl. Take the butter and lard straight from the freezer and coarsely grate into the flour (see tip). Add 150ml (5fl oz) of water and stir together to combine into a firm dough. Sprinkle a work surface with flour, add the dough and knead until smooth. Roll into a rectangle about 20 x 50cm (8 x 20in), then fold up the bottom third of the pastry to the middle and fold the top third down over it, creating three layers. Turn the pastry through 90 degrees, roll again and fold, then turn and fold twice again to give 12 layers in total. Wrap in cling film and chill in the fridge for a minimum of 30 minutes. Meanwhile, preheat the oven to 220°C/200°C fan/Gas 7. Roll the pastry on a floured work surface until about as thick as a £1 coin and cut out a disc 3cm (1¼in) bigger than the pie dish. Cut a long thin strip about 1cm (½in) wide to fit around the top of the dish. Wet the lip of the dish, lay the thin strip of pastry on top and press down (see tip). Wet the top of the pastry lip and lay the pastry disc on top, pressing down and crimping the edge. Re-roll the pastry trimmings and cut out leaf shapes for decoration (see tip). Brush the top with some of the beaten egg and arrange the leaves on top. Make a little hole in the centre. Brush the top of the pie with more beaten egg and sit it on a baking sheet. Bake in the oven for 40-45 minutes or until crisp and golden on top and the filling is piping hot. Serve with a green vegetable. Cook time: 1 hour - 1 hour 10 minutes, plus chilling Prepare ahead: The base can be made and left in the pie dish up to a day ahead. Top with the pastry up to 6 hours before cooking. The pastry can be prepared ahead and chilled in the fridge overnight. Freeze: Both the pastry and the pie freeze well uncooked. Mary's Everyday Tips: Wrap the butter and lard blocks in kitchen paper and use this to hold the fat while grating. The filling needs to cool down completely as any residual heat will start melting the pastry and cause it to sink when baking in the oven. Adding a strip of pastry to the edge of the pie dish helps raise the pastry a little and prevents it from going soggy during cooking. Don't re-knead the trimmings - lay them on top of each other and then roll, as this keeps the layers in the pastry intact.

FRENCH LEEK PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
• Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

LEEK AND POTATO PIE

Steps:

• Peel the potatoes and slice thinly.
• Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
• Mix together the flour, salt, pepper and nutmeg.
• Grease a casserole dish.
• Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
• The top layer should be potatoes.
• Dot the top with butter, pour hot milk on top of the casserole.
• Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.

SWEET POTATO, CHEESE AND LEEK PIE

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.