Cheese, Leek & Potato Pie

Cheese, Leek & Potato Pie
  1. Short crust pastry made with 12 ozs. flour etc
  2. 3 leeks cut into thick slices
  3. Small knob butter
  4. Pinch dried rosemary or thyme
  5. 450g potatoes cut into thick slices
  6. 140g Cheddar cheese (or corned beef) cut into small dice
  1. Cook the leeks with the butter and herbs for about 20 mins until soft.
  2. Cook the potatoes for 4-5 mins until just cooked.
  3. Drain the potatoes and stir into the cooked leeks.
  4. Leave to cool then stir in the cheese (or corned beef) and season.
  5. Heat oven to 200C/fan 180C/gas 6.
  6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate.
  7. Transfer to a baking sheet and roll the remaining pastry to a round about 5cm bigger than the first.
  8. Put the filling onto the pastry on the baking sheet leaving a 4cm border.
  9. Brush the border with water then put the larger piece of pastry over the bottom piece. Trim the edges then press them together.
  10. Brush all over with egg.
  11. Bake for 35-40 mins until golden.
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