Thu, 23 January 2020
Cheesy Leek and Potato Pie
This cheesy winter warmer is as delicious hot as it is cold, served with roasted winter vegetables or a salad this dish marries classic flavours wrapped in a puff pastry pie. Serve as a plant based main or a next day lunchtime snack that can be taken to work or eaten on the go .
Ingredients
2 sheets of ready rolled puff pastry
Olive oil
1 large onion ,chopped
1 leek, sliced into rounds , you choose
4 cloves of garlic , chopped
Sprig of fresh thyme
A dash of white wine
1 tsp wholegrain mustard (optional)
750g potatoes of your choice cut into stock cube sized pieces 100g cream cheese *
100 grated cheese *
100g crème fraiche (optional)
(*If you like it cheesy then lob some more in !!) Salt/pepper Plant milk and maple syrup for eggless egg wash
Method
1. Heat oven to 180C/160C fan/gas 4
2. Pop your cube sized new potatoes into a pan of cold water, bring up to the boil and cook until just cooked or steam until the same. Drain well, tip back into the saucepan and mix with the crème fraiche, cream cheese, grated cheese Season and set aside to cool. Taste to make sure we are cheesy enough.
3. Heat a pan and add your olive oil and then add your chopped onion , leeks and garlic with the sprig of thyme and sweat off for about 5 to 8 minutes until it starts to soften , add a little seasoning then add your whole grain mustard and white wine and then allow this to reduce ( so hardly any liquid is left), add this to your cheesy spud mix, mix it up and allow to cool thoroughly and check your seasoning
4. Un roll the first sheet of puff pastry and cut into to a circle about 28cm wide and place on a baking tray on parchment and repeat with the 2nd sheet as this one will be your top. Arrange the potatoes in the middle of the pastry, then sit some extra cheese on top if you want, leaving a 1cm border at the edge of the pastry. Brush with the eggless egg wash and add the 2nd sheet and seal the edges and brush with your eggless egg wash and bake in the middle of your pre heated oven for 35/40 minutes until golden brown and we don’t have a soggy bottom ( you can re egg wash a few times over the bake to increase the glaze on the pastry ) Allow to cool for a few minutes before cutting and serving . Enjoy .
Fire Fighting Chef Paul Knapp joined us later in the programme to show us how to make a delicious sweet treat - a Salted Caramel Apple Crumble!
