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Cheese, Leek & Potato Puff Pie

Cheese, Leek & Potato Puff Pie

A golden puff pastry pie filled with creamy potatoes, softened leeks and mature Cheddar.

55 mins total for first methodServes 4Oven
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep40 mins cook55 mins total

  1. Heat the oven to 200°C (180°C fan). Oil a 20cm pie dish.

  2. Warm the olive oil in a frying pan. Add the leeks and cook for 5 minutes until soft, without browning.

  3. Layer half the potatoes in the dish. Season with half the salt and pepper, then spread over the leeks and half the Cheddar.

  4. Add the remaining potatoes, season with the rest of the salt and pepper, dot with the Dijon mustard and finish with the remaining Cheddar.

  5. Cover with the puff pastry, trim and crimp the edges, then brush the pastry with beaten egg.

  6. Bake for 35–40 minutes until the pastry is puffed and deep golden and the potatoes are tender when pierced.

  7. Rest for 10 minutes before slicing and serving.

Notes

Rest the pie for 10 minutes before cutting so the filling firms up and slices cleanly.
About this recipe
This vegetarian pie layers tender potatoes, sweet leeks and mature Cheddar beneath crisp, golden puff pastry. It is an easy British supper with a soft, savoury centre and plenty of flaky pastry.

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