Leek, Potato and Gruyere Pie


Prep time: 
10 minutes
Cooking time: 
60 minutes


Leek, Potato and Gruyere Pie


  • 500g potatoes, peeled and sliced
  • 2 leeks, sliced and washed
  • butter
  • 4 tablespoon creme fraiche
  • 100g gruyere or cheddar grated
  • 500g puff pastry
  • 1 egg beaten


  1. Cook the potatoes in boiling saled water until tender. Drain and cool.
  2. Cook the leeks in a large knob of butter until really tender. Cool, then stir in the creme fraiche and cheese. Season.
  3. Heat the oven to 200C/Fan 180C/Gas Mark 6. Roll out half the pastry, cut out a large circle using a dinner plate as a template and put on a baking sheet. Layer up the potatoes and leek mix leaving a border of about 2cm around the edge. Brush the border with egg.
  4. Roll out the other half of the pastry so it is larger than the base. Drape over the top of the pie then smooth down gently to seal and remove any air pockets. Trim off the excess pastry and crimp with a fork. Score the top lightly with a criss-cross pattern, then glaze. 5. Bake for 30 - 35 minutes until puffed, crisp and golden. Leave for 15 minutes before cutting.


Photo Credit: Jonny Hughes @jonny2love
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