Cheese Leek Potato Pide Recipes

LEEK AND POTATO PIE

Steps:

• Preheat oven to 375 degrees F. Prepare a pie pan by spraying it with nonstick cooking spray.
• Peel and cut the potatoes into 1/4-inch slices. Bring to a boil in salted water, then reduce heat and simmer for 10 minutes, until just tender. Drain and set aside.
• In a large skillet, heat the olive oil and butter together over a medium heat. Add, leek, onion, white pepper, and nutmeg. Cook, stirring for 10 minutes, until softened.
• Add about 1/3 cup of water, and cook until most of it has evaporated. Stir in mustard and parmesan. Set aside to cool.
• Put a layer of pie pastry in the pie pan.
• Spoon in half of the leek mixture, sprinkle on a layer of the cheddar cheese, and top with a layer of potatoes. Press down with the back of a spoon to compact everything.
• Add the rest of the leek mixture, the Fontina cheese, and the rest of the potatoes.
• Top with the second pie crust, crimping together the edges to seal it shut.
• Whisk together the egg yolk and teaspoon of water. Brush the top of the pie with the egg wash. Cut a few slits in the lid to vent. Sprinkle with sea salt.
• Bake for 45-50 minutes, or until golden. Allow to rest for 10 minutes before serving.

CHEESY LEEK AND POTATO BAKE

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.

CHEESE, ONION, LEEK & POTATO PIE

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.