Sweet leeks and creamy cheese are a dream team
(120 votes)
Cook: 50 Mins
Serves: 13
Price: 60p per serving
Nutritional Information
Each 160g serving contains
Energy
1714kj
410kcal
1714kj
410kcal
21%
Fat
25.6g
25.6g
High
37%
37%
Saturates
10.7g
10.7g
Med
54%
54%
Sugars
2.2g
2.2g
Low
2%
2%
Salt
0.48g
0.48g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1071kj/256kcal
Typical energy values per 100g:
1071kj/256kcal
Ingredients
2 medium potatoes, peeled and cut into 4mm slices (600g peeled weight)
75ml Elmlea Double Cream Alternative
1 large leek, finely chopped
1 large onion, finely chopped
1tbsp olive oil
2 cloves garlic, crushed
1tbsp fresh thyme leaves
100g Caerphilly or Welsh Cheddar, grated
2 x 375g sheets Asda Ready Rolled Shortcrust Pastry
Flour, for dusting
1 large egg, beaten
Method
1
Put the potatoes in a pan and cover with water. Bring to the boil, simmer for 6 mins or until almost cooked. Drain, pat dry with kitchen towel, toss with the Elmlea and leave to cool.
2
In a large pan, cook the leek and onion in the oil for 4-5 mins until soft and taking on colour. Add the garlic and thyme and cook for 1 min. Set aside to cool.
3
Preheat the oven to 200C/180C Fan/Gas 6. In a bowl, combine the potato, leek mixture, cheese and a grind of black pepper.
4
Unroll a pastry sheet onto a lightly floured surface, roll out briefly and use to line a 24cm rimmed shallow pie dish. Add the filling, gently pushing down. Briefly roll out the other sheet, brush the pie edge with egg and top with the pastry. Trim (saving the offcuts), crimp the edges with fingers and thumb and cut a hole in the middle for steam to escape.
5
Shape the pastry offcuts into leaves for the top and brush all over with egg. Bake for 40-45 mins until golden and crisp.