Leek And Potato Pie 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.

LEEK AND POTATO PIE

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.