Cheese, Onion, Leek & Potato Pie Recipe

Name: Cheese, Onion, Leek & Potato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil (or more if you are not using a non-stick pan); 2 large onions, sliced; 1 leek, sliced; 3 -4 garlic cloves, minced; 1 teaspoon dried thyme; 100 g cubed tasty cheese; 150 g grated tasty cheese; 250 g creme fraiche (or sour cream, low-fat is fine); 1 kg medium-large potato, peeled & very finely sliced (place in water until you are ready to add them in the layers in the pie); sea salt, to taste (to be added between layers of the pie); fresh ground black pepper, to taste (to be added between layers of the pie); 1 puff pastry sheet; 1 egg; 1/4 cup milk

Servings: persons

1 tablespoon olive oil (or more if you are not using a non-stick pan)
2 large onions, sliced
1 leek, sliced
3 -4 garlic cloves, minced
1 teaspoon dried thyme
100 g cubed tasty cheese
150 g grated tasty cheese
250 g creme fraiche (or sour cream, low-fat is fine)
1 kg medium-large potato, peeled & very finely sliced (place in water until you are ready to add them in the layers in the pie)
sea salt, to taste (to be added between layers of the pie)
fresh ground black pepper, to taste (to be added between layers of the pie)
1 puff pastry sheet
1 egg
1/4 cup milk

1
Preheat the oven to 180u00b0C fan forced (200u00b0C normal)/350u00b0-375u00b0F/4-5 gas mark.
2
Heat a little oil in a heavy-based - preferably non-stick - pan and gently saute the onions, spring onions and leek until softish, stirring now and again; remove the pan from the heat; add the minced garlic and thyme to the pan and mix to combine the ingredients.
3
Combine all the tasty cheese with the creme fraiche or sour cream.
4
Place several layers of potato in the base of a well-greased round oven dish and season well with sea salt and freshly ground black pepper; top with half of the sauteed onions, leek and garlic; add several dollops of the cheese mixture (there is no need to spread this out as the cheeses will spread out as the pie starts to cook and the cheeses melt); repeat these steps, ending with the cheese layer.
5
Cut a round of pastry to cover and slightly overlap the dish in which the pie is to be cooked.
6
Beat together the egg and milk; brush the outside edges of the dish just below the rim with the egg wash and place the pastry round on top of the pie, overhanging the edge of the dish; press down the sides of the pastry onto the sides of the dish and brush the top of the pie and the overlapping edges of the pastry with the egg wash.
7
Cook the pie in the lower part of the oven for about 30 minutes or until the pastry is golden brown.
8
Serve the pie with a salad greens.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil (or more if you are not using a non-stick pan), 2 large onions, sliced, 1 leek, sliced, 3 -4 garlic cloves, minced, and more.

Yes, Cheese, Onion, Leek & Potato Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese, Onion, Leek & Potato Pie

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