Cheesy Leek Pie
Golden, flaky pastry meets a rich, creamy filling in this irresistibly comforting pie. Sweet, tender leeks melt into velvety cheese sauce, so each and every bite is warm, gooey and oh-so satisfying.
Substitute:
- No onion? Use shallots instead.
- No cheddar cheese? Use Gruyère instead (or your favourite vegan cheese).
- No egg? Brush the puff pastry with your milk of choice instead (this also works as a vegan substitute).
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 4
Ingredients:
400 g leeks (sliced)
180 g mushrooms (sliced)
1 onion (sliced)
150 g potatoes (peeled and chopped into small cubes)
60 g unsalted butter
130 g cheddar (grated)
1½ tbsp plain flour
300 ml milk of choice
1 tsp Dijon mustard
salt & pepper
1 ready rolled puff pastry
1 egg (beaten)
Recipe:
Preheat the oven to 200C/180C fan/gas mark 6.
Cook the potatoes in a pan of boiling salted water for 10-12 minutes, until just tender. Drain well.
Meanwhile, cook the leeks, mushrooms and onion in the butter until softened - heat the butter in a pan over medium-low heat before adding the veg to the pan.
Once cooked, sprinkle over the flour and stir it in well. Keep cooking and stirring for a few minutes, then gradually add the milk, stirring as you go, until you have a sauce. Next, stir in the cheese and mustard, then season to taste. Finally, stir in the potatoes and transfer everything to a pie dish.
Roll out the pastry and use a fork to make little holes all over. Top the pie in the dish with the pastry. Trim and crimp the edges, then brush with egg wash. Cook for 25-30 minutes, until crisp and golden, then dish up and enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
