Friday, 17 February 2012

Potato and Leek Pie - very easy

Ingredients: enough for 4 portions
1 large leek - washed, sliced in thin rounds
1 medium onion - peeled, sliced
Dried or fresh thyme
large clove of crushed garlic
2 or 3 large boiled potatoes - (peeled and sliced) 
Gruyere Cheese - grated
little butter and olive oil
1 beaten egg  

The amounts of ingredients aren't crucial so you can put in as much as you like of a particular ingredient.

Home Made Shortcrust Pastry or bought.

1. Saute the leeks and onion in a knob of butter and small amount of olive oil. Add the Thyme.   Place a lid on top of your pan, and leave to simmer very gently until the leeks are soft but not browned. Shake or stir occasionally.  When done, add the garlic and cook a few minutes longer.  Set aside.

2. Butter a shallow pie plate well, and place the sliced potatoes on the base, put the sauteed leeks on top.

3. Sprinkle over the top with grated cheese and season, but don't use too much salt.  Add a little dried or fresh thyme.

4. A good tip is to roll out your pastry between two sheets of Klingfilm - then place your pastry lid over the top, brush with the beaten egg, trim excess pastry and tuck in around the filling (see pic.), make a small hole in the center and bake at 180/190 C until the pastry is nicely golden - approx. 3/4 hr.

If you want to have some meat with this pie -  it's nice served with crispy bacon.

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