Leek And Potato Pie Recipes

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LEEK AND POTATO PIE



Leek and Potato Pie image

This savory pie is a perfect cold weather supper.

Provided by Donna

Categories     Main Course

Number Of Ingredients 16

2 large potatoes
1 tbsp olive oil
1 tbsp butter
2 leeks (sliced)
1 onion (chopped)
1/4 tsp white pepper
1 pinch nutmeg
1/3 cup water
2 tsp whole grain Dijon mustard
1 tbsp Parmesan or Romano cheese
1 tbsp cheddar cheese (shredded)
1/2 cup Fontina cheese (shredded)
2 ready-made pie crust
1 egg yolk
1 tsp water
1/2 tsp sea salt

Steps:

  • Preheat oven to 375 degrees F. Prepare a pie pan by spraying it with nonstick cooking spray.
  • Peel and cut the potatoes into 1/4-inch slices. Bring to a boil in salted water, then reduce heat and simmer for 10 minutes, until just tender. Drain and set aside.
  • In a large skillet, heat the olive oil and butter together over a medium heat. Add, leek, onion, white pepper, and nutmeg. Cook, stirring for 10 minutes, until softened.
  • Add about 1/3 cup of water, and cook until most of it has evaporated. Stir in mustard and parmesan. Set aside to cool.
  • Put a layer of pie pastry in the pie pan.
  • Spoon in half of the leek mixture, sprinkle on a layer of the cheddar cheese, and top with a layer of potatoes. Press down with the back of a spoon to compact everything.
  • Add the rest of the leek mixture, the Fontina cheese, and the rest of the potatoes.
  • Top with the second pie crust, crimping together the edges to seal it shut.
  • Whisk together the egg yolk and teaspoon of water. Brush the top of the pie with the egg wash. Cut a few slits in the lid to vent. Sprinkle with sea salt.
  • Bake for 45-50 minutes, or until golden. Allow to rest for 10 minutes before serving.

LEEK, CHEESE & POTATO PIE



Leek, cheese & potato pie image

Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper

Provided by Rosie Birkett

Categories     Dinner, Lunch, Main course, Supper

Time 1h45m

Yield Serves 4-6

Number Of Ingredients 17

500g (2 large) waxy potatoes
1 tbsp olive oil
1 bay leaf
1 tbsp butter
2 leeks , halved and cut into ½ cm thick slices
1 onion , chopped
grating of nutmeg
1 tsp Dijon mustard
1 tsp wholegrain mustard
20g parmesan or vegetarian alternative, grated
20g mature cheddar
250g melting cheese , like doux de montagne, ogleshield, or reblochon, sliced (use vegetarian if needed)
250g plain flour , plus extra for dusting
140g cold butter , plus extra for the dish
2 tsp vodka
2-4 tbsp iced water
1 egg , beaten, to glaze

Steps:

  • To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
  • Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
  • In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
  • Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
  • Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
  • Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
  • Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.

Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium

LEEK AND POTATO PIE



Leek and potato pie image

Indulge your loved ones with this cheesy, creamy and comforting leek and potato pie. It's a guaranteed crowd-pleaser and goes well with sausages

Provided by John Bourne

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 6

3 medium potatoes (about 450g), peeled and thinly sliced
butter , for the dish
1 garlic clove , crushed
2 trimmed leeks (about 200g), halved and sliced
350g Cheddar cheese (we used HS Bourne), grated
500ml double cream

Steps:

  • Heat oven to 180C/160C fan/gas 4. Bring a pan of salted water to the boil and cook the potato slices for 3 mins. Drain and allow to cool.
  • Butter a shallow ovenproof dish and spread over the garlic. Layer the potatoes, leeks and cheese, season well, then pour over the cream. Cover with foil and bake for 1 hr.
  • Remove the foil and continue cooking for 20 mins or until the top is browned and the potatoes are cooked through. Leave to stand for 5 mins before serving.

Nutrition Facts : Calories 531 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.5 milligram of sodium

CHEESY LEEK & POTATO PIE



Cheesy leek & potato pie image

This pie is made like an extra-large pasty, so you don't need a special dish or ring

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 7

3 leeks, cut into chunks
small knob butter
pinch dried rosemary or thyme
450g potato (1 very large baking potato is perfect), chopped into thick slices
140g melting cheese, such as cheddar, cut into small chunks
500g pack shortcrust pastry
1 egg, beaten

Steps:

  • Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.
  • Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.

Nutrition Facts : Calories 555 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium

LEEK AND POTATO PIE



Leek and Potato Pie image

Mmmmmm...the smells of this baking will bring them running home!! Great with grilled meats and sausages.

Provided by Angela Sara

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs potatoes
4 medium leeks
1 tablespoon flour
salt and pepper
1 teaspoon nutmeg
2 cups hot milk
1 -2 tablespoon butter

Steps:

  • Peel the potatoes and slice thinly.
  • Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
  • Mix together the flour, salt, pepper and nutmeg.
  • Grease a casserole dish.
  • Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
  • The top layer should be potatoes.
  • Dot the top with butter, pour hot milk on top of the casserole.
  • Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.

Nutrition Facts : Calories 342.8, Fat 8.1, SaturatedFat 4.8, Cholesterol 24.7, Sodium 111.8, Carbohydrate 59.7, Fiber 6.8, Sugar 5.4, Protein 10.2

STEAK, POTATO, AND LEEK PIES



Steak, Potato, and Leek Pies image

Provided by Lindsay McDougal

Categories     Beef     Onion     Potato     Bake     Sauté     Lunch     Leek     Winter     Bon Appétit     California     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8

Number Of Ingredients 9

3 tablespoons butter, divided
2 6-ounce beef tenderloin steaks (each about 1 inch thick)
1 3/4 cups 1/3-inch cubes peeled red-skinned potatoes (10 to 12 ounces)
1 1/2 cups chopped leeks (white and pale green parts only; about 2 medium)
1/2 teaspoon dry mustard
1 tablespoon steak sauce
2 large green onions, chopped
4 refrigerated pie crusts (two 15-ounce packages), room temperature
1 egg, beaten to blend (for glaze)

Steps:

  • Melt 1 tablespoon butter in medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook until medium-rare, about 4 minutes per side. Transfer steaks to plate. Cut steaks into 1/2-inch cubes.
  • Melt remaining 2 tablespoons butter in same skillet. Add potatoes, leeks, and dry mustard. Stir 1 minute. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes. Return beef and any accumulated juices to skillet. Add steak sauce and sauté 2 minutes. Remove skillet from heat. Mix in green onions. Season filling to taste with salt and pepper. Cool completely.
  • Preheat oven to 400°F. Unfold crusts on work surface. Cut each crust into 2 pieces along center fold. Brush dough with egg. Place 1/2 cup filling on half of each piece. Fold plain dough over filling; seal edges. Brush pies with more egg; arrange on 2 baking sheets.
  • Bake pies 15 minutes. Reverse sheets. Bake until crust is golden and filling is heated through, about 10 minutes.

HAM, LEEK AND POTATO PIE



Ham, Leek and Potato Pie image

This recipe has everything you need for a warm night in. We promise this will get the family to the table with this delicious creamy pie :)

Provided by ParsnipsandPears

Categories     Savory Pies

Time 50m

Yield 3-5 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 large onion, finely chopped
3 leeks, finely sliced
2 large potatoes, cut into small cubes
2 tablespoons plain flour
300 ml chicken stock or 300 ml ham stock
2 teaspoons coarse grain mustard
200 g cooked ham, shredded
375 g puff pastry
1 eggs, beaten, to glaze or 1 milk, to glaze
100 ml double cream

Steps:

  • Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.
  • Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.
  • Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).
  • The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.

Nutrition Facts : Calories 1399.4, Fat 83.1, SaturatedFat 30.1, Cholesterol 194.6, Sodium 635.7, Carbohydrate 125.2, Fiber 9.9, Sugar 10.2, Protein 39.8

BACON, LEEK, AND POTATO PIE



Bacon, Leek, and Potato Pie image

Posting for ZWT6. A variation from Jeffs Great British Eats. Serve as main dish or with baked beans or mushy peas. Notice that you need LEFTOVER mashed potatoes so plan accordingly. British bacon looks more meaty than American-wonder if it resembles Canadian bacon?

Provided by WiGal

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups mashed potatoes
1 tablespoon vegetable oil
4 ounces butter, DIVIDED
5 ounces bacon, cut into 1-inch- 2-inch pieces
1 medium leek, halved and finely sliced
1/4 teaspoon sugar
salt, to taste
pepper, to taste
1/8 teaspoon thyme, dried (optional)
5 ounces cheddar cheese, grated DIVIDED
1 medium tomatoes, thinly sliced

Steps:

  • Warm your MASHED potatoes.
  • Set them aside and keep warm.
  • Heat and cook the bacon in HALF the butter and ALL the oil in a medium-to-large frying pan until just beginning to brown and crisp.
  • Remove from pan with a slotted spoon.
  • Add leek to the grease in the pan.
  • Add seasoning to taste, and the sugar.
  • Meanwhile, preheat broiler to highest temperature and position rack.
  • Fry leek gently over medium heat until soft and caramelized. Take care not to burn!
  • Return the bacon to the pan and stir evenly through leek.
  • Pour the mixture evenly into a standard-sized (9") pie pan.
  • Add the REMAINING butter and 4 ounces of the cheese to the warmed potatoes.
  • Season with salt & pepper to taste and mix well.
  • Spoon the potato-cheese mixture evenly over the leeks and bacon, sprinkle evenly with REMAINING cheese, top decoratively with tomato slices and season the tomatoes with just a touch more salt possibly pepper if you like.
  • Place pie under the broiler until the cheese is melted and the top is nicely browned in spots.

Nutrition Facts : Calories 645.7, Fat 54.8, SaturatedFat 28.1, Cholesterol 124.4, Sodium 1001.7, Carbohydrate 23.7, Fiber 2.3, Sugar 3.7, Protein 15.8

HAM, LEEK & POTATO PIE



Ham, leek & potato pie image

Use up leftover ham in this family dish - add some celery sticks or other veg to the sauce too, if you like

Provided by Jane Hornby

Time 1h5m

Number Of Ingredients 12

2 tbsp butter
1 large onion, finely chopped
3 leeks, finely sliced
2 large potatoes, cut into small cubes
2 tbsp plain flour, plus extra for dusting
300ml chicken or ham stock
100ml pot crème fraîche (or use leftover double cream)
2 tsp wholegrain mustard
200g cooked ham, shredded
4 bay leaves, optional
375g pack puff pastry
1 egg, beaten, to glaze (or use milk)

Steps:

  • Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
  • Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
  • Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
  • Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.

Nutrition Facts : Calories 499 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Protein 18 grams protein, Sodium 1.84 milligram of sodium

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