Over a week ago now (!) I did a weekend of manic cooking and baking. See my posts from the 10th and 11th May for more info about what I made. After a busy week last week and a hectic weekend I’ve finally got round to posting about the lush pie I made on Monday last week – Cheese, Leek and Potato Pie. The title of this post refers to something that my brother says. When we were small we always used to eat chicken pies for our tea and he always used to say “Pie get it” and we had to reply “Pie got it“! I have no idea where he got the saying from but we still say it now!!
I’m not sure where I first saw this recipe, I think it was on one of the food blogs that I read. I should really note down where I get recipes from as I’m sure I’m breaching copy-write by not sourcing them properly. So if you read the recipe below and realise it’s yours, please let me know and I’ll credit it to you.
The original recipe called for a smoked cheese, like Wensleydale, but I decided to use mature cheddar as I love a nice strong cheese! Every now and again you got little pockets of creamy, tangy cheese – amazing!! I also used shop brought shortcrust pastry as I didn’t have to time to make my own (a sin I know but shop brought is there for these sort of emergencies!) I was a bit worried about rolling it out big enough to fit the dish but not too thin that it would break. But I managed it and the result was perfect.
I made the pie in a new dish that I brought from Asda. It is meant to be a flan dish but as it was only £3 I got it anyway and it was brilliant! There was just enough space for the filling and it wasn’t too big that the pastry broke. I can’t wait to use it again (how sad am I?!)
We had half the pie on the Monday night just by itself. I was going to make a salad to go with it but after cooking dinner for a small army the night before I decided I couldn’t be bothered! It was fine by itself, a little dry maybe. Then we had the other half cold on the Wednesday night. This time we boiled up some frozen peas and sweetcorn to go with it. It was very nice actually and in a way all the better for sitting in the fridge for 2 days! I love the fact this can be eaten in so many ways – hot, cold, with a salad, with vegetables or by itself. It is perfect for a light dinner or you can cut it into slices )or take it whole) and take it to a picnic.
Cheese, Leek and Potato Pie (Serves 6)
- 350g shortcrust pastry
- 3 leeks, sliced
- 700g potatoes, parboiled
- chives, snipped
- 150g hard cheese, grated – eg. smoked, mature Cheddar
- Preheat the oven to 190C/Gas Mark 5. Line a pie dish with two-thirds of the pastry.
- Slowly soften the leeks in butter. Season.
- Slice the potatoes, then add put back in the pan you boiled them in.
- Ad the leeks, chives, cheese and black pepper to the potatoes and mix to combine.
- Pour the mixture into the lined pie dish. Roll out the remaining pastry for the lid. Drape over the filling and crimp the edges to seal.
- Brush all over with milk.
- Bake for 25 mins / until browned. Enjoy!