How To Make Open Leek & Sweet Potato Pie
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Serves:
Ingredients
- 1 sheet of frozen puff pastry
- 2 leeks, sliced
- 1 sweet potato, peeled and diced
- 1 tbsp olive oil
- 1 clove of garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated cheddar cheese
- 2 eggs, beaten
- 1/4 cup milk
Instructions
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Preheat the oven to 400°F (200°C).
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Place the frozen puff pastry on a baking sheet and let it thaw slightly while you prepare the filling.
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In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
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Add the diced sweet potato, minced garlic, dried thyme, salt, and black pepper to the skillet. Cook for another 5 minutes, until the sweet potato is tender.
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Spread the leek and sweet potato mixture evenly over the puff pastry, leaving a border around the edges.
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Sprinkle the grated cheddar cheese over the filling.
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In a small bowl, whisk together the beaten eggs and milk. Pour the mixture over the filling.
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Fold the edges of the puff pastry over the filling, creating a rustic crust.
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Bake in the preheated oven for 25-30 minutes, until the pastry is golden brown and the filling is set.
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Allow the pie to cool for a few minutes before slicing and serving.
Nutrition
- Calories : 340kcal
- Total Fat : 16g
- Saturated Fat : 5g
- Cholesterol : 120mg
- Sodium : 520mg
- Total Carbohydrates : 36g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 11g
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