This creamy, cheesy leek pie is lovely and comforting on a cold winters evening. The pie keeps well in the fridge and can be reheated for lunchtime too. Don’t just settle for any old cheddar, visit our Deli counter for a huge range of different cheddars from local producers. Why not try an oak-smoked cheddar for even more flavour!
Cook in: 1 hour
1 large baking potato, peeled and cut into slices
3 medium leeks, washed and sliced into rounds
A knob of butter
Salt and black pepper
20ml double cream
180g cheddar, grated
1 sprig thyme, leaves picked
500g puff pastry, rolled
Heat the oven to 180C/350F/gas mark 4. Cook the potato in a pan of boiling, salted water until just tender. Drain and set aside.
Melt the butter in a pan and sauté the leeks over a medium heat until tender. Season well with salt and pepper. Set aside.
In a large bowl, mix the potato with the leeks, cream, cheddar and thyme leaves and season well. Cut the pastry in two and roll out each piece into a 3mm-thick circle. Place one circle on top of a 25cm non-stick pie dish and press into the base – there will be an overhang, which can be trimmed off.
Spoon the leek mixture into the dish on top of the pastry and then place the other pastry disc on top. Crimp around the sides to seal, then brush the top with beaten egg. Make an incision in the middle of the lid to let the steam escape while it’s in the oven. Bake the pie for 30‑40 minutes until golden and crisp.
If you enjoyed this Cheesy Leek Pie recipe, why not check out some other great recipe ideas here.