leek and potato pie

Preheat oven 220C 200C fan forced and line a baking tray with baking paper. Fry leek gently over medium heat until soft and caramelized.

Jenell Parsons Gruyere Leek And Potato Pie Eat North

Melt the butter in a saucepan and add the leek or onion and potatoes season with half a teaspoon of salt and a good grind of pepper.

. Preheat oven to 375F 190C. Take care not to burn. Pour the mixture evenly into a standard-sized 9 pie pan. Meanwhile preheat broiler to highest temperature and position rack.

Repeat this process with the remaining. Add the leek chunks and cook them until they start to soften and brown around the edges. Add leek to the grease in the pan. Line an oven tray with baking paper and set aside.

Turn down the heat and add the crème fraiche mustard and ham. Leave the butter and lard for the pastry in the freezer for 1 hour. Add the mushrooms and bacon. Return the bacon to the pan and stir evenly through leek.

To make the pie filling melt the butter in a wide-based saucepan or deep frying pan add the leeks and onion and fry over a high heat for 23 minutes. Add the sliced potatoes to the bottom pie shell filling the pie one-quarter full. Remove and cool slightly before slicing thickly. Cook over a medium heat until the leek or onion melts right down.

Add the flour and then the stock and stir together well. Heat the olive oil in a large skillet and saute the onions over. Next add a layer of the leek mixture to fill the pie half full. To make the pie filling melt the butter in a wide-based saucepan or deep frying pan add the leeks and onion and fry over a high.

Season to taste and the add ingredients to a pie dish. Prick potatoes with a fork 2 or 3 times and cook in microwave on high 850 watts for 3-4 minutes or until cooked. Heat the butter in a large frying pan over a medium high heat. Meanwhile melt butter in a frying pan over medium high heat and add chopped leeks.

Add seasoning to taste and the sugar.