Leek and Potato Pies -Veg from the Garden

I love the quiet time after Christmas. It’s so peaceful here. No rushing about trying to keep up with the world. I hold on to that feeling of calm for as long as I can. I’m reluctant to drive to the shops. So I look about the house and garden. Leeks and potatoes are plentiful, so I make one of my favourite recipes, Leek and Potato pie. They are easy to make, and it’s lovely to come indoors from a session in the garden and find tasty little pies for tea. Dashing about, dealing with shopping, parking and self service tills that never seem to work, can all wait for another day.

INGREDIENTS

A quantity of shortcrust pastry, or 2 rolls of filo or 2 packs puff pastry, rolled out and cut into approx 12cm squares.

800g potatoes, chopped into approx 2.5cm chunks

2 leeks

2 red onions

25g butter

1 heaped tbsp plain flour

200ml milk

130g cheddar cheese

Pinch of salt/black pepper

Optional. If you have them:

Pinch of paprika and cayenne pepper

Half tsp Lea and Perrins Worcestershire Sauce

Pinch of mustard powder

Chopped chives, sage, thyme, marjoram, parsley.

1 beaten egg for glazing

METHOD

Boil the potatoes until they are just cooked, but still slightly firm. Drain and set aside to cool.

Melt the butter and add the leeks and onions and cook gently until soft.

Add the flour and cook gently for 2 minutes, stirring the mixture so it doesn’t burn.

Remove from the heat and add a few tablespoons of the milk and stir well to incorporate. Add the rest of the milk, a bit at a time, stirring well.

Return to the heat and cook for a few minutes until the sauce thickens, stirring to prevent burning.

Remove from the heat while you grate the cheese.

Add the grated cheese, the seasoning and optional ingredients.

Gently fold the sauce mixture into the cooked potatoes.

Divide the mixture between the pastry squares. Transfer to a parchment-lined baking tray.

Pull the four corners inwards to meet in the centre, folding one corner over the other like closing an envelope. Pinch along the folds to hold the folds together. Some beaten egg will help the pastry to stick together.

Brush the pies with beaten egg.

Cook for 15 to 20 minutes, until the pastry is puffed and the filling is piping hot. The parcels may open up a little as they bake.

Sprinkle over some reserved fresh herbs.

TIP

Make picnic versions by using silicone muffin trays.

Vary the recipe by adding whatever vegetables you have in store. If you eat fish, you can add tuna. If you are vegan, use soya margarine, soya milk and brush the pies with almond milk. Add chestnut mushrooms and chopped nuts instead of cheese.

PASTRY RECIPE

300g plain flour

1tbsp or 15ml baking powder

150g butter or margarine

3-4tbsp or 45-60ml water.

METHOD

Put the flour and baking power in a basin. Rub in the fat until the mixture resembles fine breadcrumbs. Add sufficient water to give a soft but manageable dough.

Note: use warm water if using wholemeal flour.

The photo below shows filo pastry pies, made in muffin trays.

They don’t have to be perfect shapes. Enjoy!

29 thoughts on “Leek and Potato Pies -Veg from the Garden

  1. Karen the leek and potato pie stuffed with cheese I will like it a lot: I love cheese and leeks. This is my cake! I’ll do it next week, before I can not. Tomorrow I am with my Father in the Hospital from 07:30 hours because they have to do two tests. He will come with a bad body and will spend a weekend recovering: my Mother and I will take good care of my Father. Until I’m fully recovered I do not make the cake: if it smells the same one eats one. Thank you very much for the Karen recipes, they seem easy to make. Memories and love to your Mother from me. For your family love and health. For you Karen love, health, strength and rest. Enjoy now that wonderful rest and quiet that you have now at home after Christmas, enjoy your wonderful garden. Take care. Very loving greetings from Margarita.

    Liked by 1 person

    • Thank you Margarita. I think the problems we had with family health last year make me appreciate the calm and the quiet even more just now. I’m sure more health troubles are just on the horizon. For today though, I am enjoying some freedom from cares. Thank you for your good wishes. Sending all my love your way and sending strength to deal with this next challenge with your father. I hope things will not be as bad as expected. It’s often worse anticipating treatment than actually having it. But even so, I wish everything goes smoothly for you you all. Greetings and Much love. Karen xx

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    • Thank you Alison. My daughter is vegan. We cook the mushrooms, onions and leeks, reserve half, add breadcrumbs, mixed nuts, put into parcels, put the reserved layer of onions on top. Fold over the pastry. It’s what we had for Christmas Day. Even the non vegetarians love it. Very yummy. Best wishes and thank you for reading.

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    • I’ve just made some with crumbled Stilton cheese on the top. Just right for a really cold horrible windy day. I’m apple tree pruning this afternoon. Wish me luck! Hope your leg is getting better. xx

      Liked by 1 person

    • Thank you for trying the recipe and reporting back. Must admit, I had so much ingredients I ended up with one big pie as well. Definitely comfort food for a cold day. Thank you again.

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