Cheese Onion Leek Potato Pie Recipes

Steps:

• To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
• Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
• In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
• Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
• Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
• Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
• Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.

Steps:

• Preheat the oven to 180°C fan forced (200°C normal)/350°-375°F/4-5 gas mark.
• Heat a little oil in a heavy-based - preferably non-stick - pan and gently sauté the onions, spring onions and leek until softish, stirring now and again; remove the pan from the heat; add the minced garlic and thyme to the pan and mix to combine the ingredients.
• Combine all the tasty cheese with the crème fraiche or sour cream.
• Place several layers of potato in the base of a well-greased round oven dish and season well with sea salt and freshly ground black pepper; top with half of the sautéed onions, leek and garlic; add several dollops of the cheese mixture (there is no need to spread this out as the cheeses will spread out as the pie starts to cook and the cheeses melt); repeat these steps, ending with the cheese layer.
• Cut a round of pastry to cover and slightly overlap the dish in which the pie is to be cooked.
• Beat together the egg and milk; brush the outside edges of the dish just below the rim with the egg wash and place the pastry round on top of the pie, overhanging the edge of the dish; press down the sides of the pastry onto the sides of the dish and brush the top of the pie and the overlapping edges of the pastry with the egg wash.
• Cook the pie in the lower part of the oven for about 30 minutes or until the pastry is golden brown.
• Serve the pie with a salad greens.

Steps:

• Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes.
• Preheat the oven to 400 degrees.
• Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil. Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.
• In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley. Bind with the creme fraiche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.
• Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold, but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds.

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
• Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
• Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.

Steps:

• Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.
• Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.

Steps:

• Preheat oven to 220°C.
• Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
• Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
• Season to taste, stir in the leeks and turn into a large ovenproof dish.
• Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.

Steps:

• Boil the diced onions and potatoes together.
• Once potatoes are soft, drain and mash together with the butter and milk or cream and slowly add 2/3 of the cheese (set aside the other 1/3).
• Add some ground pepper to taste. I also add a pinch of paprika and cayenne pepper.
• Take the mash off the hob and set aside. When slightly cooled add 1 beaten egg to the mix. (This step shouldn't be skipped it really adds to the flavour!).
• When everything has been combined together, place the mixture into a baking dish, and cover with the remaining cheese, add the tomato slices around the dish as you please.
• (You could also top with cooked bacon to make a change when you cook the dish again!).
• Bake at 180 C / Gas 4 in the centre of the oven until the cheese has melted and is starting to turn a nice golden brown around the edges.

Steps:

• Peel the potatoes and slice thinly.
• Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
• Mix together the flour, salt, pepper and nutmeg.
• Grease a casserole dish.
• Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
• The top layer should be potatoes.
• Dot the top with butter, pour hot milk on top of the casserole.
• Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.

Steps:

• Preheat the oven to 180°C; sauté the onion, garlic and leek in 1-2 teaspoons of olive oil in a (preferably non-stick) pan until just softened, then allow them to cool; and lightly grease a 4-5-cup capacity ovenproof dish.
• Combine all the ingredients in a large bowl and season to taste with salt and freshly ground black pepper.
• Transfer the mixture into the prepared ovenproof dish; add the (optional) grated parmesan (if using) and bake for 40-45 minutes until the top is golden; cut into slices and serve with salad greens.