Jamie Oliver Leek And Potato Pie
Jamie Oliver Leek and Potato Pie is a warm and comforting dish that embodies the essence of home-cooked British cuisine. This hearty pie features a creamy filling made with tender leeks, Yukon Gold potatoes, and a delightful blend of cheeses, all encased in a flaky crust. Perfect for family dinners or casual gatherings, it’s sure to please both vegetarians and meat-lovers alike. With its rich flavors and simple preparation, this pie will quickly become a favorite on your dinner table.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6 slices 1x
- Category: Main
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 2 large Yukon Gold potatoes
- 2 leeks
- 1 onion
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 tsp white pepper
- A pinch of nutmeg
- 1/3 cup water
- 2 tsp whole-grain Dijon mustard
- 1 tbsp grated Parmesan cheese
- 1 tbsp shredded cheddar cheese
- 1/2 cup shredded Fontina cheese
- 2 pie crusts
Instructions
- Preheat the oven to 375°F (190°C) and grease your pie pan.
- Slice the Yukon Gold potatoes and boil in water for about 10 minutes until slightly tender; drain.
- In a skillet over medium heat, add olive oil and butter. Sauté sliced leeks, diced onion, white pepper, and nutmeg until soft. Add water and reduce slightly before stirring in Dijon mustard and Parmesan.
- Layer one pie crust in the greased pan, followed by boiled potatoes, leek mixture, and shredded cheeses. Repeat layers ending with another crust on top.
- Brush the top crust with an egg wash made from whisked egg yolk and water. Bake for about 45-50 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (175g)
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg
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