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Potato and leek pie
Potato and leek pie
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Easy and delicious potato leek pie with simple ingredients, no pie dish needed - just bake and enjoy!
Ingredients:
  • 500.00 ml plain flour
  • 150g butter, chilled, chopped
  • 1 egg yolk
  • 40.00 gm chilled water
  • 2 tsp chopped fresh rosemary leaves
  • 1 medium leek, trimmed, halved, washed, thinly sliced
  • 200g desiree potatoes, unpeeled, thinly sliced
  • 100g Danish feta cheese, crumbled
  • 2 garlic cloves, crushed
  • 1 egg, lightly beaten
  • Fresh rosemary sprigs, to serve
Instructions:
  • Preheat the oven to 220°C/200°C fan-forced. Blend the flour and butter until they form a crumbly mixture. Mix in the egg yolk, chilled water, and rosemary until just combined, adding more water if necessary. Transfer the dough to a lightly floured surface and knead until it's smooth.
  • Sandwich the dough between two sheets of baking paper and flatten into a 30cm round. Transfer to a baking tray lined with baking paper, cover, and chill in the refrigerator for 30 minutes.
  • Place the sliced leek in a microwave-safe bowl and add 1 teaspoon of cold water. Cover with plastic wrap and microwave on high for 1 to 2 minutes until just tender. Transfer to a bowl and mix in feta and garlic. Add the potato to a separate microwave-safe bowl with 2 teaspoons of cold water, cover loosely with plastic wrap, and microwave on high for 2 to 3 minutes until almost tender. Drain the potato and sprinkle the leek mixture over pastry, leaving a 3cm border. Arrange the potato over the leek mixture, fold the pastry edge over the filling, drizzle the potato with oil, season with salt and pepper, brush the pastry with egg, and bake for 30 minutes until golden and the potato is tender. Serve with rosemary sprigs.

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