Easy cheese, leek and potato puff pie
Timing
Ingredients
- 1 kilogram 4 oz potatoes, peeled, cut into cubes and boiled
- 1 large leek, very thinly sliced
- 150 gram mature cheddar, grated
- 1 teaspoon dried mixed herbs
- 150 milliliter full-fat milk, plus 1 tbsp for brushing
- 100 gram cream cheese
- 320 gram puff pastry sheet
- salt and freshly ground black pepper
- freshly cooked frozen peas, to serve
Instructions
1. Preheat the oven to 200C/180C Fan/Gas 6. Stir the potatoes, leek, cheddar and herbs together in a large bowl. Season with salt and pepper. 2. In a separate bowl, gradually whisk the milk into the cream cheese. Pour the milk mixture into the potato mixture, stirring together until well mixed. Tip into a roughly 31x23cm/12½x9in roasting tin. 3. Open out the pastry sheet and lay the pastry on top of the pie filling, tucking the edges into the sides. 4. Brush the top with milk and make a couple of slits in the pastry so the steam can escape. 5. Bake for 30 minutes until puffed up and golden brown. Serve with the peas.
Recipe Variations
Discover different variations of this recipe created by the community
No variations yet
This recipe hasn't been forked yet. Be the first to create your own variation!
Recipe by
Nutrition Facts
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Values are gathered via the original recipe source and/or estimated by AI. To find accurate nutrition information for your recipe, please consult a licensed nutritionist.
Reviews
No reviews yet
Be the first to share your thoughts!