2013 slide Food recipes

Creamy Leek, Sweet Potato and Potato Pie

I love pastry – shortcrust, filo, puff,choux and the flaky stuff its just the best thing ever invented!
I made this Creamy Leek, Sweet Potato and Potato Pie earlier and the week you can see the video here and it so simple and easy to modify so instead of vegan ‘cheese’ and ‘cream’ you can use the real stuff mum seems to think it would be great with some chicken too so use it as a base if you want but it was pretty yummy as it was!

You will need:

2 tsbp Oil

A sweet potato

A large baking potato or 2 small ones

Fresh Thyme and Rosemary

2 leeks

1 Red onion

500g Shortcrust pastry

A strong cheddar cheese and parmasean /vegan alternatives,

4tspb of double cream /vegan alternatives.

Creamy Leek, Sweet Potato and Potato Pie

Step 1 – Chop up your leeks and red onion add some oil to your pan and cook also add in fresh sprigs of thyme and rosemary. Stir often.

Chopping leeks and red onion

Step 2-  Half your shortcrust pasty and roll out the first into a circle roughly the size of a dinner plate, with the other half make it 2cm wider than the first as this will be your cover/top.Shortcrust pastry block

Step 3- Chop up your potatoes into cubes and boil. Once boiled strain and add to your leeks and onion. Season with salt and pepper and add your cheese. Stir well.

Step 4- Add some cream and stir. Turn of the heat. Add your veg to the bottom pastry half.

Step 5 – Drape the top piece of pastry over your vegetables and press the sides together top to bottom you can crimp your pie and then brush it with milk or an egg.  Pop in the oven for 30 minutes until golden.

Vegetable Filled Pie

Step 6 – Take your pie out of the oven and leave it to rest for 5-10 minutes.

Filled Pie

 

Et Voila- Serve with mash/roast potatoes/fries/vegetables personally I like my pies with mash, peas and bisto gravy.

Creamy Leek, Sweet Potato and Potato Pie