Jamie Oliver Leek And Potato Pie Recipe
This Jamie Oliver Leek And Potato Pie Recipe brings comfort food to your table with simple ingredients and bold flavors.
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Heavy-bottomed saucepan
- Wooden spoon
- 9-inch pie dish
- Rolling Pin
- Kitchen scales
Ingredients
- 6 large leeks cleaned and sliced
- 4 medium potatoes peeled and diced
- 2 tbsp butter
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh thyme sprigs
- 2 cups plain flour
- 100 g cold butter
- 1 egg yolk
- Cold water as needed
Instructions
- Preheat oven to 200°C (180°C fan).
- Clean leeks thoroughly under cold running water.
- Slice leeks into thin rounds carefully.
- Peel potatoes and dice into small cubes.
- Melt butter in large saucepan over heat.
- Add sliced leeks to the melted butter.
- Cook leeks gently for 10 minutes softly.
- Add diced potatoes to the leek mixture.
- Pour cream slowly into the vegetable mixture.
- Season with salt, pepper and fresh thyme.
- Make pastry by rubbing butter into flour.
- Add egg yolk and water to pastry.
- Roll pastry out on floured work surface.
- Fill pie dish with the leek mixture.
- Cover filling completely with the rolled pastry.
- Brush pastry top with beaten egg wash.
- Bake for 35-40 minutes until golden brown.
Notes
- Clean leeks properly Cut lengthwise and rinse thoroughly to remove all grit and soil.
- Use waxy potatoes They hold their shape better during cooking and won't break down.
- Don't overcook leeks Keep them slightly firm for better texture in the finished pie.
- Chill pastry dough Cold pastry creates a flakier, more tender crust when baked.
- Make steam vents Cut small holes in pastry to prevent soggy bottom crust.