Open Leek Sweet Potato Pie Recipes

LEEK AND MUSHROOM POTATO PIE (PUFF PASTRY)

Steps:

• Boil the potatoes in salted water with a bay leaf until fully cooked but still firm. Drain well and place in the bottom of your pie dish. While the potatoes are boiling make the filling.
• Rinse the porcini mushrooms rubbing gently with your fingertips to remove any grit, then place in a small bowl and add a little water just to cover the porcini (about 4 tablespoons). Leave to soak while you prepare the other ingredients.
• In a frying pan heat up 2 tablespoons of oil and fry the leeks slowly over a low-medium heat for about 10 minutes until softened but not browned, stirring often. Season to taste and transfer into a bowl. Preheat the oven to 425 F/ 220 C/ gas mark 7 (fan 200 C/gas mark 6).
• In the same pan heat up 2 more tablespoons of oil and fry the chopped mushrooms over a fairly high heat for about 6 minutes until they reduce in volume and release water.
• Chop up the porcini and add into the pan (along with the water they soaked in). Add the leeks, parsley, corn flour, onion granules and fromage frais. Stir and continue cooking until the mixture thickens. Add in the water, stir, season generously and remove from the heat. Pour the mixture over the potatoes.
• Place your pastry sheet over the top and trim to fit your dish gently sealing along the edges and removing any air pockets. Make a little cut in the centre to allow excess steam to escape and brush the pastry with the egg wash.
• Bake in the centre of the oven for 30 minutes or until golden brown. If the pastry starts to brown too much after 20 minutes cover it loosely with parchment paper or foil. Remove from the oven, rest for 5 minutes then serve.

FRENCH LEEK PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
• Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

SWEET POTATO, CHEESE AND LEEK PIE

Steps:

• Preheat oven to 375°F
• Mix the oil, garlic and crème fraîche together in a large bowl.
• Add the sweet potato slices and toss until coated.
• Lightly grease a gratin dish.
• Layer in sweet potato mixture and leeks ending with potato on the top.
• Top with cheese and breadcrumbs or just the cheese.
• Cover with foil and bake for 45 minutes to 1 hour, removing foil for the last 5 minutes of the cooking time.

OPEN LEEK & SWEET POTATO PIE

Steps:

• Heat the oil in a large ovenproof frying pan. Add the leeks and a pinch of salt, then cook over a medium heat for a couple of mins until beginning to wilt. Tip in the sweet potato, cover the pan then cook, stirring occasionally, for 15 mins until the potato is mostly softened. Stir in the coriander seeds, chilli flakes, garlic and season. Give everything a gentle stir - you want the potato to remain intact as much as possible - then remove the pan from the heat and set aside to cool slightly.
• In a large bowl, whisk together the ricotta, eggs and lemon zest with some seasoning. Stir in the greens and dill, then scrape in the sweet potato filling, (set aside the frying pan afterwards) and fold everything together. Heat oven to 220C/200C fan/gas 7.
• Lay your first sheet of filo in the frying pan you used for the sweet potato (no need to wash it first). Brush the top with a little oil, then continue to layer the filo, setting each sheet at a different angle and oiling in between the layers until all edges of the pan are covered. Spoon the filling on top of the pastry, dot over the goat's cheese, then crumple the pastry in over the filling, leaving the centre of the pie exposed. Brush the top with a little more oil and scatter over the nigella seeds, if using.
• Turn the hob back on and cook the pie over a medium-low heat for 3 mins to ensure the base is crisp, then transfer to the oven and bake for 12-15 mins until the pastry is crisp and golden. Let the pie cool in the pan for 10 mins before slicing.

SAUSAGE, LEEK, AND POTATO PIE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Heat the olive oil in a skillet over medium heat. Add the leeks, onions, and garlic and cook until onions are just soft.
• Prick the potatoes all over with a fork. Microwave for three minutes on high heat, until slightly soft and partially cook. Let cool, then slice into 1/2 inch slices.
• Grease a pie dish or casserole dish with butter. Layer the potatoes in the dish and top with the cooked veggies, sliced sausage, and parsley.
• To make the cheese sauce, melt the butter in a medium-sized pot over medium heat. Add the flour and cook for about three minutes, or until flour is just beginning to brown. Add the salt, black pepper, and milk and continue to cook until mixture has thickened and sticks to the back of a wooden spoon, about 5-8 minutes. Remove from heat and add the shredded cheese. Stir until cheese has melted.
• Pour cheese sauce over the sausage and potatoes. Lay the sheet of puff pastry over the dish, trim the edges if necessary. Whisk the egg and brush over the puff pastry. Cut little slits in the pastry to let steam and air out.
• Bake the pie in preheated oven for 1 hour. Broil for a few minutes if necessary to brown the pastry.

POTATO, LEEK AND CARROT PIE

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.

POTATO PIE WITH LEEKS & GRUYERE

Steps:

• Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
• Place the sliced potatoes, leeks, and diced onion on baking sheet and toss with the olive oil, thyme, freshly ground black pepper, and salt. Spread into an even layer and roast in the middle of the oven for 20 to 25 minutes, gently flipping the mixture halfway through, until the potatoes, leeks, and onions are lightly caramelised and the potatoes are mostly cooked through.
• Remove from the oven and transfer the potato-leek mixture to a large mixing bowl. Stir in the the crème fraîche until well combined. Season with a little more salt and pepper, to taste.
• Line a second sheet pan with parchment paper. (Or rinse the same baking sheet to cool it back down to room temperature).
• Increase the oven temperature to 400°F /200°C. In a small bowl, lightly beat the egg and set aside.
• Cut the puff pastry roll in half, to create two equal sized rectangular pieces.
• Set one half the puff pastry on the parchment lined sheet pan. Spread the potato-leek mixture evenly into a thick, even layer leaving a 1-1,5 cm border on all sides.
• Sprinkle the grated cheese evenly over potato-leek filling.
• Place the other pastry half on top of the filling, lining up the edges. Use a fork to seal and crimp the borders.
• Brush the entire surface with egg wash and cut a couple slits in the top to release steam. Sprinkle lightly with salt and black pepper.
• Transfer to the oven and bake at 400°F /200°C, rotating the pan halfway through, until it becomes a deep golden brown color, about 25 to 30 minutes. Let cool for 2-3 minutes before slicing into pieces for serving. Enjoy!

BAKED LEEK AND SWEET POTATO GRATIN

Steps:

• 1. Preheat oven to 450°F. Coat 10-inch round pan with cooking spray. 2. Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1 1/2 Tbs. rosemary; sauté 8 minutes, or until softened. Season with salt and pepper, if desired. 3. Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes. 4. Stir together breadcrumbs, remaining 1 1/2 tsp. oil, and remaining 1 1/2 Tbs. rosemary, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into 8 wedges and serving.

STEAK, POTATO, AND LEEK PIES

Steps:

• Melt 1 tablespoon butter in medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook until medium-rare, about 4 minutes per side. Transfer steaks to plate. Cut steaks into 1/2-inch cubes.
• Melt remaining 2 tablespoons butter in same skillet. Add potatoes, leeks, and dry mustard. Stir 1 minute. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes. Return beef and any accumulated juices to skillet. Add steak sauce and sauté 2 minutes. Remove skillet from heat. Mix in green onions. Season filling to taste with salt and pepper. Cool completely.
• Preheat oven to 400°F. Unfold crusts on work surface. Cut each crust into 2 pieces along center fold. Brush dough with egg. Place 1/2 cup filling on half of each piece. Fold plain dough over filling; seal edges. Brush pies with more egg; arrange on 2 baking sheets.
• Bake pies 15 minutes. Reverse sheets. Bake until crust is golden and filling is heated through, about 10 minutes.