Homity Leek Pie
Creamy leeks with potato and cheese in crispy shortcrust pastry
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Servings: 6
Ingredients
For the Shortcrust Pastry
- 250 g Plain Flour
- 125 g Butter
- 1 each Egg
- 2 Tablespoons Water Cold
For the Filling
- 3 each Potatoes, large Peeled and chopped into 1/2" pieces
- 1 each Onion Peeled and chopped into 1/2" pieces
- 1 each Leek Chopped into 1/2" pieces
- 3 each Garlic Cloves Finely chopped
- 25 g Butter
- 150 g Cheese, Cheddar Grated
- 100 ml Milk
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper Ground
Instructions
To Make the Shortcrust Pastry
- Sift the flour and add the cold butter, cut into cubes.
- Rub together, using your fingertips, until the mixture resembles breadcrumbs.
- Beat the egg lightly, and add it to the bowl together with the water.
- Knead the dough until it is elastic and doesn't stick to your hands.
- Cover with clingfilm and refrigerate for 20 minutes.
- Roll out to about 1/2 cm thickness and lay the dough over a pie dish, trimming the edges.
- Prick the dough with a fork , cover with foil or parchment paper and fill the crust with ceramic baking pearls or dried beans for blind baking.
- Bake for 10 minutes at 190C (375F), then remove the foil and bake for a further 10 minutes until golden.
- Remove from the oven and set aside.
To Make the Filling
- Place the potatoes in salted water and bring to the boil for 15-20 minutes, until tender and drain.
- In a large frying pan, melt the butter and add the onion, cooking until golden.
- Add the garlic and leeks.
- Continue frying for 15-20 minutes until the leeks are soft, then add the potatoes, breaking them slightly.
- Add half of the cheese, milk and seasoning, then fill the pie crust with the mixture.
- Top with the remaining cheese and bake for 25 minutes until golden and bubbling hot.
Notes
- Be sure to wash leeks very well to avoid any grit.
- Pie may be served hot or cold.