Description
Discover the warmth and comfort of Jamie Oliver Leek And Potato Pie, a delightful dish that brings together the creamy flavors of leeks, potatoes, and cheese in a flaky crust. Ideal for family dinners or cozy gatherings, this savory pie is not only easy to prepare but also offers a satisfying meal that everyone will love. With its rich filling and crisp crust, it’s the perfect remedy for chilly evenings and will quickly become a favorite in your recipe repertoire.
Ingredients
Scale
- 2 large Yukon Gold potatoes
- 2 leeks
- 1 onion
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 tsp white pepper
- A pinch of nutmeg
- 1/3 cup water
- 2 tsp whole-grain Dijon mustard
- 1 tbsp grated Parmesan cheese
- 1 tbsp shredded cheddar cheese
- 1/2 cup shredded Fontina cheese
- 2 pie crusts
- For egg wash: 1 egg yolk, 1 tsp water
Instructions
- Preheat your oven to 375°F (190°C) and grease a pie pan.
- Boil sliced Yukon Gold potatoes in water for about 10 minutes until slightly tender, then drain.
- In a frying pan, sauté sliced leeks and onion with olive oil and butter until soft. Add white pepper, nutmeg, and water; reduce slightly before mixing in Dijon mustard and Parmesan.
- Layer one pie crust in the greased pan. Add half the boiled potatoes followed by half the leek mixture and half of each cheese (cheddar and Fontina). Repeat with remaining ingredients before topping with the second pie crust.
- Brush the top crust with an egg wash made from whisking egg yolk with water; sprinkle with salt.
- Bake for 45-50 minutes until golden brown. Let cool for about 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 70mg