Description
Experience the heartwarming delight of Jamie Oliver Leek And Potato Pie, a classic British comfort food that’s perfect for any occasion. This pie combines the creamy goodness of Yukon Gold potatoes with the mild sweetness of leeks and a blend of rich cheeses, creating a dish that is both satisfying and flavorful. Ideal for family dinners or cozy nights in, this recipe is easy to prepare and sure to impress everyone at your table. Enjoy it as a main course or pair it with fresh salads and steamed vegetables for a complete meal.
Ingredients
- 2 large Yukon Gold potatoes
- 2 leeks
- 1 onion
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 tsp white pepper
- A pinch of nutmeg
- 2 tsp whole-grain Dijon mustard
- 1 tbsp grated Parmesan
- 1/2 cup shredded Fontina cheese
- 2 pie crusts
Instructions
- Preheat your oven to 375°F (190°C) and grease your pie pan.
- Boil sliced Yukon Gold potatoes in salted water for about 10 minutes until tender, then drain.
- In a skillet over medium heat, combine olive oil and butter. Sauté sliced leeks, onion, white pepper, and nutmeg until softened; add water to assist cooking.
- Stir in Dijon mustard and grated Parmesan; simmer for a few minutes.
- Layer one pie crust in the greased pan, followed by half the boiled potatoes, half the leek mixture, and half of the shredded cheeses. Repeat layers and top with the second pie crust.
- Brush the top with an egg wash (egg yolk mixed with water) and sprinkle with salt. Bake for 45-50 minutes until golden brown.
- Let it cool for 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg
Keywords: Customize your filling by adding other vegetables like carrots or peas. Experiment with cheeses like Gruyère or mozzarella for different flavor profiles. To ensure a flaky crust, use cold butter and handle the dough minimally.