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Creamy Leek and Cheese Pie



Potatoes 300g, peeled and diced
Leeks 3, sliced and washed
Butter 50g
Flour 2 tbsp
Milk 200ml
Cheddar 100g
Gruyere or other vegetarian melting cheese 100g
Dijon mustard 1 tsp
Flat-leaf parsley a handful, chopped
Puff pastry 300g
Egg 1, beaten, to glaze


Cook the potatoes in a pan of boiling salted water for 10-12 minutes until just tender. Drain well.

Meanwhile, cook the leeks in the butter until softened, then sprinkle over the flour and stir in well. Keep cooking and stirring for a few minutes, then gradually add the milk, stirring as you do, until you have a sauce. Stir in the cheese, mustard and parsley. Season, stir in the potatoes and tip into a pie dish.

Roll out the pastry to pound-coin thickness. Brush a little egg around the pie dish rim and top with pastry. Trim and crimp the edges, then brush more egg over the top. Cook for 25-30 minutes until crisp and golden.

(Courtesy of Olive Magazine)

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