I think I must have been super hungry when I was researching this week’s recipes. This pie in particular, with it’s pastry, potato, cream and cheese. I must have been ravenous! But it turned out to be really delicious and served alongside a nice crisp, healthy salad, I wasn’t hungry any more!
Leek and Taleggio Pie
Serves 2-4 (depending on how hungry you are)
1 large baking potato, peeled and diced
2 large leeks, washed and sliced into rounds
A knob of butter
Sea salt and freshly ground black pepper
50ml double cream
200g Taleggio or similar cheese, cut into chunks
1 sprig thyme, leaves picked
500g packet of ready-rolled all-butter puff pastry ( you may need 2 packets of some brands)
1 egg, for washing
Heat an oven to 180C/350F/gas mark 4. Cook the baking potato in boiling salted water until just tender, then drain and set aside. Cook the leeks over a medium heat in the butter until tender. Season well with salt and pepper. Set aside. In a bowl, mix the cooked potato with the leeks, cream, Taleggio and thyme leaves and season well. Lay one sheet of pastry on top of a 25cm non-stick (or lightly buttered) pie dish and press into the base – there will be an overhang, which can be trimmed off. Spoon the leek mixture into the prepared dish and place the other sheet of pastry on top. Crimp around the sides to seal, trim and then brush the top with egg and make an incision in the middle of the lid to let the steam escape while it’s in the oven. Cook the pie for 30 40 minutes until the pastry has turned golden and crisp. Rest for a few minutes before serving.