Creamy leek and cheese pie
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 300g potatoespeeled and diced
- 3 leekssliced and washed
- 50g butter
- 2 tbsp flour
- 200ml milk
- 100g cheddar
- 100 gruyèreor other vegetarian melting cheese 100g
- 1 tsp Dijon mustard
- a handful flat-leaf parsleychopped
- 300g puff pastry
- 1 eggto glaze
Nutrition: per serving
- kcal751
- fat48g
- saturates26.5g
- carbs51.8g
- fibre5.2g
- protein25.2g
- salt2g
Method
step 1
Cook the potatoes in a pan of boiling salted water for 10-12 minutes until just tender. Drain well.
step 2
Meanwhile, cook the leeks in the butter until softened, then sprinkle over the flour and stir in well. Keep cooking and stirring for a few minutes, then gradually add the milk, stirring as you do, until you have a sauce. Stir in the cheese, mustard and parsley. Season, stir in the potatoes and tip into a pie dish.
step 3
Roll out the pastry to pound-coin thickness. Brush a little egg around the pie dish rim and top with pastry. Trim and crimp the edges, then brush more egg over the top. Cook for 25-30 minutes until crisp and golden.
