How To Make Leek and Potato Pie
A delicious and comforting dish made with leeks, potatoes, and a flaky pastry crust.
Serves:
Ingredients
- 2 leeks, sliced
- 4 medium-sized potatoes, peeled and diced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1 sheet of refrigerated puff pastry
- 1 egg, beaten (for egg wash)
Instructions
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Preheat the oven to 400°F (200°C).
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In a large skillet, melt the butter and olive oil over medium heat. Add the onion and garlic and cook until translucent.
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Add the leeks and potatoes to the skillet and sauté for about 5 minutes, until they start to soften.
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Pour in the vegetable broth and bring to a simmer. Cook for 10-15 minutes, until the potatoes are tender.
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Stir in the heavy cream and season with salt and pepper.
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Transfer the mixture to a pie dish and spread it evenly.
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Roll out the puff pastry sheet and place it on top of the pie dish, trimming any excess dough. Crimp the edges to seal the pie.
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Brush the top of the pastry with the beaten egg wash.
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Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
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Remove from the oven and let it cool for a few minutes before serving.
Nutrition
- Calories : 390kcal
- Total Fat : 21g
- Saturated Fat : 9g
- Cholesterol : 78mg
- Sodium : 348mg
- Total Carbohydrates : 43g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 8g
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