Easy Cheese, Leek, and Potato Pie Recipe for Cozy Nights

Tucked away in my grandmother’s weathered cookbook, this cheese leek and potato pie recipe holds a special charm that whispers comfort and tradition.

Memories of cozy kitchen moments dance through its simple ingredients and straightforward preparation.

Leeks bring a delicate sweetness while potatoes offer hearty substance to every delightful bite.

Creamy cheese melts into golden layers, creating a harmonious blend that feels like a warm embrace.

Rich flavors mingle seamlessly, promising a dish that satisfies deep hunger and nostalgic cravings.

Rustic and unpretentious, this pie speaks directly to those who appreciate honest, homemade cooking.

Grab a fork and let’s create something truly memorable together.

What Goes In Mary Berry Cheese Leek And Potato Pie

• Leeks: A mild, sweet allium vegetable that provides a delicate onion-like flavor to the pie.
• Potatoes: Starchy root vegetables that create a hearty and creamy base for the pie filling.
• Cheese: Adds rich, tangy flavor and creates a smooth, melted texture in the pie.

• Flour: The primary structural component for creating a tender and flaky pie crust.
• Butter, Lard or Shortening: Frozen fats that help create a light and crisp pastry texture.
• Cold Water: Binds the pastry ingredients together without developing tough gluten.

• Onion, Mustard, Thyme: Provide depth of flavor and aromatic complexity to the pie filling.
• Milk: Creates a smooth, creamy sauce that helps bind the potato and vegetable mixture.
• Egg: Used for brushing the pastry to achieve a golden, glossy surface when baked.
• Salt and Pepper: Essential seasonings that enhance the overall taste of the pie.

How To Make Mary Berry Cheese Leek And Potato Pie

Step 1: Prepare Leek and Onion Base

Melt butter in a large skillet over medium heat. Slice leeks and chop onions finely. Sauté the vegetables until they become soft and translucent, releasing their sweet aroma. Cook gently to prevent browning, stirring occasionally to ensure even cooking.

Step 2: Cook Potatoes

Wash and chop potatoes into bite-sized chunks. Place in a pot of cold water and bring to a boil. Simmer until potatoes are just tender but not falling apart. Drain and set aside to cool slightly.

Step 3: Create Creamy Vegetable Sauce

Sprinkle flour over the softened leeks and onions. Gradually pour in warm milk, whisking continuously to create a smooth, velvety sauce. Cook until the mixture thickens and coats the back of a spoon.

Step 4: Enhance Flavor Profile

• Dijon mustard
• Grated cheese
• Fresh thyme leaves

Stir these ingredients into the creamy sauce. Fold in the cooked potatoes gently. Season with salt and pepper to taste. Allow the mixture to cool completely.

Step 5: Craft Flaky Pastry

Grate frozen butter and shortening directly into flour. Use a light touch to combine until the mixture resembles coarse breadcrumbs. Add ice-cold water, mixing until the dough just comes together. Wrap and refrigerate for at least 30 minutes.

Step 6: Assemble and Shape Pie

Roll out the chilled pastry on a floured surface. Line a pie dish, trimming excess edges. Pour in the cooled potato filling. Cover with a pastry lid, crimping edges to seal. Cut decorative vents on top.

Step 7: Prepare for Baking

Brush the pie top with beaten egg for a golden, glossy finish. Sprinkle with a pinch of sea salt if desired.

Step 8: Bake to Perfection

Preheat oven to 425°F (220°C). Place pie in the center of the oven. Bake for 40-45 minutes until the crust turns a rich, golden brown and the filling bubbles slightly at the edges.

Step 9: Rest and Serve

Remove from oven and let the pie rest for 10-15 minutes. This allows the filling to set and makes slicing easier. Serve warm with a crisp green salad on the side.

Kitchen Tips For Mary Berry Cheese Leek And Potato Pie

• Slice Leeks Carefully: Use a sharp knife to cut leeks lengthwise, then rinse thoroughly between layers to remove all grit and sand.
• Prevent Soggy Bottom: Preheat baking sheet in the oven to create a crisp pastry base that won't turn soft or doughy.
• Choose Cheese Wisely: Opt for mature cheddar or gruyère for deeper flavor and better melting consistency in the pie.
• Control Potato Texture: Parboil potatoes just until tender to prevent them from turning mushy during the final baking process.
• Master Pastry Technique: Keep all pastry ingredients and tools cold to ensure a flaky, light crust that crumbles perfectly when cut.

Try These Versions Of Mary Berry Cheese Leek And Potato Pie

• Gluten-Free Leek Potato Pie: Replace wheat flour with rice flour or cornstarch, use gluten-free pastry mix for crust.
• Vegan Cheese Version: Swap dairy cheese with nutritional yeast or plant-based cheese alternatives, use coconut oil instead of butter.
• Low-Carb Cauliflower Alternative: Substitute potatoes with cauliflower florets, use almond flour for pastry base to reduce carbohydrates.
• Herb Lovers' Edition: Enhance flavor by adding fresh rosemary, sage, and parsley alongside thyme, incorporate roasted garlic for extra depth.

What Pairs Nicely With Mary Berry Cheese Leek And Potato Pie

• Savor Complementary Flavor Companions: A Culinary Journey for Cheese Leek and Potato Pie
• Crisp Green Salad Pairing: Toss a light arugula salad with lemon vinaigrette to cut through the pie's richness. Tangy greens and zesty dressing balance the creamy, cheesy filling perfectly.
• Wine Harmony Selection: Choose a crisp white wine like Sauvignon Blanc or Pinot Grigio. These wines offer bright acidity that refreshes the palate and complements the pie's earthy potato and leek flavors.
• Fresh Herbal Accompaniment: Serve a quick cucumber and dill side dish that provides a cool, refreshing contrast. Chopped fresh herbs sprinkled on top add brightness and lift the pie's hearty profile.

How To Store Mary Berry Cheese Leek And Potato Pie

• Store leftover pie in an airtight container for up to 3-4 days. Cool completely before sealing to prevent condensation and soggy crust.
• Wrap individual slices or whole pie tightly in plastic wrap and aluminum foil. Freeze for maximum 2 months to maintain best texture and flavor.
• Thaw frozen pie in refrigerator overnight. Warm at 180°C for 15-20 minutes, covering loosely with foil to prevent excessive browning.
• For single servings, heat on medium power for 1-2 minutes. Add a small splash of water to keep pastry from drying out and maintain moisture.

Questions About Mary Berry Cheese Leek And Potato Pie

• What are the key ingredients in this cheese, leek, and potato pie?

The key ingredients are leeks, potatoes, cheese, butter, flour, milk, mustard, thyme, and pastry made with flour and frozen fats.

• Can I make this pie vegetarian?

Yes, the recipe is already vegetarian. It contains no meat and uses ingredients like leeks, potatoes, cheese, and pastry.

• How difficult is this recipe for a home cook?

This recipe is moderate difficulty. It requires some cooking skills like making pastry, creating a sauce, and assembling a pie, but is achievable for someone with basic cooking experience.

• What type of cheese works best in this pie?

Sharp cheddar cheese is ideal as it provides good flavor and melts well. Gruyère or a mix of cheeses can also work nicely in this recipe.

Why Mary Berry Cheese Leek And Potato Pie Is A Favorite

• Craft a Comfort Classic: Dive into a heartwarming pie that wraps you in layers of cheesy, potato-packed goodness perfect for family dinners and cozy gatherings.
• Master Simple Techniques: Learn easy cooking skills like softening vegetables, creating a creamy filling, and making homemade pastry that builds your culinary confidence with every step.
• Versatile Meal Solution: Enjoy a complete dish that works brilliantly as a main course, can be prepared ahead of time, and satisfies vegetarian guests with its rich, savory flavors.
• Customize Your Creation: Swap cheeses, add herbs, or experiment with different vegetable combinations to make this recipe uniquely yours while keeping the delicious core intact.

Cheese Leek And Potato Pie Recipe

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4.6 from 11 reviews

• Total Time: 70-75 minutes
• Yield: 4 1x

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Description

Creamy Welsh cheese leek and potato pie delights with rustic charm and hearty comfort. Rich layers of local ingredients blend perfectly, offering a warm embrace of traditional British culinary magic you’ll savor with each delectable bite.

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Ingredients

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Pie Pastry:

• 125 grams (4.4 ounces) butter, frozen
• 125 grams (4.4 ounces) vegetable fat, frozen
• 350 grams (12.3 ounces) plain flour
• 1 egg, beaten

Filling Vegetables:

• 2 small leeks
• 1 onion
• 450 grams (15.9 ounces) potatoes

Filling Sauce and Cheese:

• 60 grams (2.1 ounces) butter
• 600 milliliters (20.3 fluid ounces) full-fat milk
• 50 grams (1.8 ounces) flour
• 1 tablespoon Dijon mustard
• 1 tablespoon thyme
• 50 grams (1.8 ounces) mature cheddar
• 50 grams (1.8 ounces) Parmesan or hard cheese
• Salt and pepper

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Instructions

1. Gently sauté leeks and onions in butter until translucent and softened, releasing their delicate flavors.
2. Meanwhile, simmer potatoes in salted water until just fork-tender, ensuring they maintain their structural integrity.
3. Sprinkle flour over the sautéed vegetables, creating a base for a velvety sauce, then gradually incorporate warm milk, whisking continuously to prevent lumps.
4. Allow the sauce to thicken and develop a rich, creamy consistency, stirring consistently.
5. Fold in sharp mustard, grated cheese, fragrant thyme, and cooked potatoes, seasoning generously with salt and pepper.
6. Let the filling cool completely, allowing flavors to meld and mixture to set.
7. Prepare pastry by swiftly grating frozen butter and shortening into flour, binding with ice-cold water and creating multiple delicate layers through strategic folding.
8. Refrigerate pastry for at least 30 minutes to relax gluten and firm up fats.
9. Roll out chilled pastry to desired thickness, carefully lining a pie dish with smooth, even coverage.
10. Pour cooled filling into pastry shell, ensuring even distribution.
11. Top with remaining pastry, crimping edges decoratively to seal and create an attractive finish.
12. Brush surface with beaten egg for a glossy, golden appearance.
13. Bake in preheated oven at 220°C for 40-45 minutes until pastry turns a deep, burnished golden brown and filling bubbles tantalizingly.

Notes

• Slice leeks into thin rings for even cooking and better texture distribution throughout the pie.
• Precook potato chunks slightly firmer to prevent them turning mushy during final baking process.
• Experiment with different cheese varieties like sharp cheddar or gruyère for richer flavor complexity.
• Consider adding crispy bacon bits or ham for extra protein and depth if wanting a non-vegetarian version.

• Prep Time: 30 minutes
• Cook Time: 40-45 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 650 kcal
• Sugar: 4 g
• Sodium: 350 mg
• Fat: 40 g
• Saturated Fat: 25 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Protein: 15 g
• Cholesterol: 90 mg