Potato Pie With Leeks Gruyere Recipes
POTATO PIE WITH LEEKS & GRUYERE
A simple and tasty puff pastry potato pie recipe. Easy to make and a sure winner for the whole family.
Provided by Elle
Categories Main Course
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
- Place the sliced potatoes, leeks, and diced onion on baking sheet and toss with the olive oil, thyme, freshly ground black pepper, and salt. Spread into an even layer and roast in the middle of the oven for 20 to 25 minutes, gently flipping the mixture halfway through, until the potatoes, leeks, and onions are lightly caramelised and the potatoes are mostly cooked through.
- Remove from the oven and transfer the potato-leek mixture to a large mixing bowl. Stir in the the crème fraîche until well combined. Season with a little more salt and pepper, to taste.
- Line a second sheet pan with parchment paper. (Or rinse the same baking sheet to cool it back down to room temperature).
- Increase the oven temperature to 400°F /200°C. In a small bowl, lightly beat the egg and set aside.
- Cut the puff pastry roll in half, to create two equal sized rectangular pieces.
- Set one half the puff pastry on the parchment lined sheet pan. Spread the potato-leek mixture evenly into a thick, even layer leaving a 1-1,5 cm border on all sides.
- Sprinkle the grated cheese evenly over potato-leek filling.
- Place the other pastry half on top of the filling, lining up the edges. Use a fork to seal and crimp the borders.
- Brush the entire surface with egg wash and cut a couple slits in the top to release steam. Sprinkle lightly with salt and black pepper.
- Transfer to the oven and bake at 400°F /200°C, rotating the pan halfway through, until it becomes a deep golden brown color, about 25 to 30 minutes. Let cool for 2-3 minutes before slicing into pieces for serving. Enjoy!
Nutrition Facts : Calories 713 kcal, ServingSize 1 serving
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- Make the pastry first. Put the plain flour, the wholemeal flour and the mustard powder in a large bowl with a good pinch of salt. Add the butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Add ice-cold water 1 tbsp at a time and mix with a round-bladed knife until the mixture forms a dough. Tip out onto a lightly floured surface and knead gently until smooth. Wrap in cling film, then chill in the fridge while you make the filling.
- Bring a medium saucepan of water to the boil, add the sliced potatoes and cook for 3-4 minutes until beginning to soften. Drain well and set aside.
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