Cheesy Potato and Leek Pie
This vegetarian dish is hearty and filling, a real comfort food! It can also be made with leftovers from another meal, such as a roast dinner.
Ingredients
- 250g Leeks,
- 500 ml milk,
- 50g butter,
- 150g cheese,
- 4 tablespoons of plain flour,
- 1 teaspoon English Mustard,
- 375g Ready Rolled Puff Pastry,
- 500g/ 2 large baking potatoes
Method
- Preheat oven to 200°C/Gas Mark 6.
- Add a large pan of water, 3/4 full, onto boil.
- Wash and peel the potatoes and cut into similar size small cubes. Now add them to the boiling water for 5-7 minutes, until only the edges are soft.
- Wash & finely chop 250g leeks into fine rings.
- Grate 150g cheese.
- In a saucepan add 500ml of milk, 4 tablespoons of plain flour and 50g butter onto a medium heat.
- Whisk this quickly for around 3-4 minutes and then add the grated cheese. Alternatively, you can use a jar of pre made cheese sauce.
- Add the chopped leeks, mustard, salt, and pepper to the sauce and mix well.
- Drain the potatoes and add to the saucepan.
- To a large baking dish, add the sauce from the pan.
- Unroll the pastry and cover the dish, trim the edges to fit and crimp the edges by lightly pushing a fork around the edge.
- Make a few cuts in the top to allow the steam to escape and brush with a little milk.
- Bake in the oven for 25-30 minutes until golden.
- Serve the pie on its own or with desired sides, such as vegetables.
