Potato and leek pie
Discover the savory delight of our Potato and Leek Pie. This homemade recipe features a flaky all-purpose wheat flour crust, buttery richness, and a delectable filling of tender leeks, creamy potatoes, tangy feta cheese, and fragrant garlic, all enhanced with a hint of olive oil. Perfect for a comforting meal that brings warmth to any table. Try it and indulge in the ultimate comfort food experience!
- 17 Mar 2025
- Cook time 35 min
- Prep time 50 min
- 4 Servings
- 9 Ingredients
Potato and leek pie is a savory and comforting dish that combines the mild, subtle flavor of leeks with the heartiness of potatoes and the creamy tang of feta cheese. This recipe is perfect for a hearty meal, whether it's a casual family dinner or a special occasion.
Ingredients:
Instructions:
- In a large mixing bowl, combine the flour and butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse breadcrumbs.
- Beat the egg and incorporate into the flour mixture. Add the water and mix until the dough starts to come together.
- Turn the dough out onto a lightly floured surface and knead gently into a smooth ball. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and slices of leek, sautéing until they are tender and fragrant, about 5-7 minutes.
- Add the diced potato to the skillet and cook until the potato is soft, about 10-12 minutes. Stir occasionally to prevent sticking.
- Remove from heat and fold in the crumbled feta cheese. Stir until well combined and set aside.
- On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish (approximately 9 inches in diameter). Carefully transfer the dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough.
- Pour the leek and potato filling into the prepared crust, spreading it evenly.
- Place the pie in the preheated oven and bake for about 30-35 minutes, or until the crust is golden and the filling is heated through.
- Remove from the oven and let cool slightly before serving.
- Slice the potato and leek pie and serve warm. Enjoy your delicious, homemade pie!
Tips:
- Ensure the butter is cold before mixing it with the flour for the crust. This helps in creating a flaky texture.
- When slicing the leeks, make sure to clean them thoroughly as they can often have dirt trapped between the layers.
- Cook the potatoes until they are just tender. Overcooking can make them mushy and alter the texture of the pie.
- Add a touch of milk or cream to the filling if you prefer a creamier consistency.
- If you do not have feta cheese, you can substitute with another crumbly cheese like goat cheese or ricotta.
- To prevent a soggy bottom crust, you can pre-bake (blind bake) the crust before adding the filling.
- Allow the pie to cool slightly before slicing, as this helps to set the filling and makes for cleaner slices.
Enjoy your homemade potato and leek pie, a dish that is sure to please with its crispy crust and flavorful filling. Perfect as a standalone meal or paired with a fresh green salad, this pie is a delightful addition to any table.
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 590kcal | 30% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 66g | 18% |
| Fiber 3.78g | 10% |
| Sugar 2.53g | 3% |
| Fat | |
| Fat 33g | 39% |
| Saturated 18g | 57% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 300ug | 34% |
| Choline 70mg | 12% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 0.33mg | 25% |
| Vitamin B3 2.00mg | 12% |
| Vitamin B6 0.46mg | 27% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.61ug | 26% |
| Vitamin C 16mg | 17% |
| Vitamin E 0.64mg | 4% |
| Vitamin K 24ug | 21% |
| Minerals | |
| Calcium, Ca 200mg | 16% |
| Copper, Cu 0.26mg | 29% |
| Iron, Fe 2.53mg | 23% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 260mg | 20% |
| Potassium, K 430mg | 13% |
| Selenium, Se 22ug | 39% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 1.94mg | 18% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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