British-Inspired Cheddar & Leek Pie

Zubereitung

1. 1

   Prep the filling

   On a cutting board, peel and cube the potato, thinly slice the leek, grate the cheddar cheese, and beat the egg in a small bowl; thaw the frozen puff pastry.
2. 2

   Boil the potato

   Boil the potato in a large pot of water over high heat until just tender, then drain and set aside.

   12 Min.

   Tipp: Stop before the cubes get soft enough to fall apart.

3. 3

   Soften the leeks

   Cook the leek in butter in a large skillet over medium-low heat, stirring often; stir in flour, whole milk, thyme, 1/2 tsp salt, and a few grinds of black pepper.

   12 Min.

   Tipp: Keep the heat gentle so the milk does not scorch.

4. 4

   Fill and cover

   Fold the potato and cheddar cheese into the skillet mixture, spoon into a baking dish, cover with the frozen puff pastry, and brush the top with beaten egg.

   5 Min.

   Tipp: Cut a small vent in the pastry so steam can escape.

5. 5

   Bake the pastry

   Bake the baking dish at 200°C.

   30 Min.

   Tipp: Let the pie rest a few minutes before cutting so the filling settles.

6. 6

   Taste and serve

   Taste the filling at the edge, adjust with salt and black pepper if needed, and serve warm.