Leek and potato pie
julie jones leek and potato pie with a creamy cheese sauce with a few lock down ingredient alterations that i made noted on the side,
For the filling
- 3 and 1/2 tbsp unsalted butter
- 200 g (7oz) onions finely sliced
- 200 g (7oz) leeks finely sliced
- 1 tbsp thyme leaves (i used 1 tsp fresh thyme with a small bunch of chopped wild garlic instead of a tbsp of thyme)
- maldon salt/ black pepper
- 300 g (10 1/2 oz) waxy potatoes washed, quartered and cut into small 1/2 cm slices (I used half white and half sweet potato and it was still delicious)
- 250 ml vegetable stock
For the sauce
- 3 1/2 tbsp butter
- 2 tbsp flour
- 100 ml (half a cup plus 1 tbsp) vegetable stock I used half a cup heavy cream and 50 ml stock as i had cream that needed using up
- 100 ml 1/2 cup plus one tbsp milk
- 160 g 5 3/4 oz grated cheddar i used about a mix of cheeses in my fridge, strong cheddar, smoked cheddar and some spreadable cream cheese style cheddar (approx 100g) as i didn't have 160g of cheddar
- black pepper
Heat a large saute pan and add the butter and onions, leeks and thyme and a good pinch of salt.Allow to slowly cook, until soft and just starting to turn golden. It should take around 30 minutes. (i added the chopped wild garlic at this point too but that is my adaptation)Add the potatoes and a generous grinding of pepper, stir to combine then add the stock.Allow to simmer until potatoes are soft and the liquid has evaporated. remove from the heat.
To make the sauce
Add butter and flour to a sauce pan, allow butter to melt and flour to sizzle for a few minutes. mix, then pour in the milk and stock whisking continuously until thick. Allow sauce to bubble over a low heat for 5 minutes, before adding the cheese, taste and add more pepper if needed. mix into potatoes mixture and allow to cool.
preheat oven to 180c 350fOnce filling has chilled for a standard pie cut the pastry in half and roll out one thin piece to line the tin (approx 9 inch tin), add the filling, then roll out the other piece for the lid, seal lid with egg wash, then crimp edges to seal. pierce a few holes for steam to escape. brush the pie with a beaten egg mixed with 2 tbsp milk.Bake for 35/40 minutes or until golden.serve hot.