Potato, Leek, Chard and Blue Cheese Pie

I am going through a bit of a pie faze at the moment. Everything I make just seems to have to have a layer of puff pastry on top. My latest is this delicious Potato, Leek, Chard and Blue Cheese Pie. It is a bit heavy on the carbs but since it is packed with healthy vegetables, it is a great way of helping you get your 10-a-day too!

Potato, Leek, Chard and Blue Cheese Pie

Depending on the chard, you could use the stems too. Chop them up and blanch them with the leaves. Feel free to play around with the vegetables – a combination of pretty much anything would work, but the addition of mushrooms might be particularly nice!

600g Maris piper potatoes, peeled and cut into 4cm chunks

75g butter

2 leeks, thinly sliced

2 garlic cloves, grated

1 head of chard

1 packet ready rolled all butter puff pastry

200g blue cheese, crumbled

1 egg, yolk only

Sea salt and freshly ground black pepper

Put the potatoes in a pan, cover with cold water and bring to the boil. Simmer for 10-12 minutes until tender. Drain, allow to steam-dry for a few minutes, then mash roughly. Stir in 25g butter and season. Cover and leave to cool. Remove the leaves of the chard from the stems. Cook in a pan of boiling salted water for about 2-3 minutes. Remove the chard with a slotted spoon and spread out on a dry, clean tea towel. When cool, use the tea towel to squeeze out any excess liquid. Roughly chop the chard. Meanwhile, melt the remaining butter in a pan over a medium heat. Add the leeks and cook for 10-15 minutes until soft and beginning to caramelise. Add the garlic and fry for a minute more and finally add the chard leaves. Stir well, season and leave to cool.

Preheat the oven to 200°C, gas mark 6. Spoon in the mashed potato into a pie dish. Scatter the blue cheese over the top and then the leeks. Lay a piece of puff pastry over the top and trim round the sides. Press down the edges with a fork to seal. Whisk the egg yolk and brush the top of the pie. You can chill the pie at this stage and bake the next day. Cut a few slits in the top of the pie so the steam can escape. Bake for 40-45 minutes until golden. Serve hot or warm.

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