Potato Goat Cheese Pie With Leeks Recipes

LEEK AND POTATO PIE

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.

POTATO-GOAT CHEESE PIE WITH LEEKS

Steps:

• 1. To prepare the crust, combine the flour and salt in a mixing bowl. Add the shortening and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle 3 to 4 tablespoons of the water over the flour mixture in 1-tablespoon increments while stirring with a fork. Add more water if needed. Form the dough into a ball, wrap in wax paper or plastic, and let rest for 1 hour in the refrigerator.
• 2. Preheat the oven to 425 F.
• 3. On a lightly floured work surface, roll out the dough into an 11-inch circle with a 1/8-inch thickness. Place the dough into an 8-inch pie pan, trimming and crimping the edges. Place the pie shell in the freezer for 20 minutes.
• 4. To prepare the filling, combine the stock and cream in a saucepan and bring to a simmer. Remove from the heat and whisk in the goat cheese until the mixture is smooth. In a mixing bowl, combine the leeks, garlic puree, and potatoes. Add the goat cheese mixture and salt and toss until thoroughly combined. Remove the pie shell from the freezer, fill with the mixture, and bake in the oven for 45 minutes, or until the potatoes are tender and the top is golden brown. Serve hot.

GOAT CHEESE MASHED POTATOES WITH LEEKS AND CHIVES

Steps:

• In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch and simmer them for 10 to 15 minutes, or until they are tender. While the potatoes are cooking, in a heavy skillet cook the leek, the onion, and the garlic in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are soft. Drain the potatoes, return them to the pan, and steam them over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potatoes through a ricer or the medium disk of a food mill into a bowl and stir in the milk, the remaining 1 tablespoon butter, the leek mixture, half the goat cheese, the chives, and salt and pepper to taste. Spoon the mixture into a buttered 2-quart baking dish, sprinkle the remaining goat cheese over the top, and bake the mixture in the middle of a preheated 350°F. oven for 20 minutes.

SWEET POTATO AND GOATS CHEESE PIE

Steps:

• First make the pastry.
• Sift the flour into a bowl and rub in half the butter until it resembles breadcrumbs. Add 2/3 of the parmesan. Beat the egg yolk with 2 tbsp of water and add to mixture to form a soft dough. Wrap in clingfilm and place in fridge for 20 minutes.
• Heat oven to 190°C.
• Melt the remaining butter in a frying pan and fry the leeks, potato and thyme for 10 minutes.
• Add wine and stock and bring to the boil. Boil rapidly until the liquid is reduced by 50%.Add the cream and bring to the boil and boil rapidly until the sauce resembles thick cream,.
• Place mix in a large pie dish and scatter with the cheese.
• Roll the pastry into a circle large enough to cover the pie dish. Brush the rim with a little water and cover the pie. Trim any excess and make decorations if you wish.
• Brush the pastry with the egg.
• Scatter the pie with the remaining parmesan and black pepper.
• Cook for 35 minutes until golden brown.

LEEK AND POTATO GALETTE WITH PISTACHIO CRUST

Steps:

• Dough:
• Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
• Filling and assembly:
• Preheat oven to 400ºF. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.
• Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
• Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
• Bake galettes until crusts are golden brown and potatoes are soft, 30-40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.
• Do Ahead
• Dough can be made 1 day ahead. Keep chilled.