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

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:

2 cups all-purpose white wheat flour
250g
1/2 cup butter
110g
1 egg
50g
1 tbsp water
16g
1 leek
180g
1 potato
200g
1/2 cup feta cheese
120g
2 garlic cloves
6g
2 tsp olive oil
9g

Instructions:

1. Prepare the Pastry:
- 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.
2. Prepare the Filling:
- 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.
3. Assemble the Pie:
- 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.
4. Bake the Pie:
- 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.
5. Serve:
- 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 Size230 grams
Energy
Calories 590kcal30%
Protein
Protein 16g10%
Carbohydrates
Carbohydrates 66g18%
Fiber 3.78g10%
Sugar 2.53g3%
Fat
Fat 33g39%
Saturated 18g57%
Cholesterol 140mg-
Vitamins
Vitamin A 300ug34%
Choline 70mg12%
Vitamin B1 0.31mg26%
Vitamin B2 0.33mg25%
Vitamin B3 2.00mg12%
Vitamin B6 0.46mg27%
Vitamin B9 70ug18%
Vitamin B12 0.61ug26%
Vitamin C 16mg17%
Vitamin E 0.64mg4%
Vitamin K 24ug21%
Minerals
Calcium, Ca 200mg16%
Copper, Cu 0.26mg29%
Iron, Fe 2.53mg23%
Magnesium, Mg 55mg13%
Phosphorus, P 260mg20%
Potassium, K 430mg13%
Selenium, Se 22ug39%
Sodium, Na 360mg24%
Zinc, Zn 1.94mg18%
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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