British-Inspired Cheddar & Leek Pie

Name: British-Inspired Cheddar & Leek Pie
Prep time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Britannique
Ingredients: 1 package frozen puff pastry, thawed according to package directions; 1.3 lb potato, peeled and cut into 2 cm cubes; 2 medium leek, white and light green parts thinly sliced; 1.5 cups cheddar cheese, grated; 2 tbsp butter; 0.5 cup whole milk; 2 tbsp all-purpose flour; 1 tsp thyme; 1 large egg, beaten

A meat-free British-inspired supper with sweet leeks, tender potatoes, and sharp cheddar under flaky pastry. Serve with a simple green salad or steamed vegetables.

50 min en tout
20 min aux fourneaux
Pour 4 pers.
Simple

Allergènes signalés

Maïs · Œufs · Gluten · Lait · Soja

Tonight signale les allergènes avec prudence, ingrédient par ingrédient. Vérifiez toujours l’étiquette de ce que vous achetez.

Ingrédients

Frozen puff pastry, thawed according to package directions1 package
Potato, peeled and cut into 2 cm cubes1.3 lb
Leek, white and light green parts thinly sliced2 medium
Cheddar cheese, grated1.5 cups
Butter2 tbsp
Whole milk0.5 cup
All-purpose flour2 tbsp
Thyme1 tsp
Egg, beaten1 large

Préparation

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
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
Astuce: Stop before the cubes get soft enough to fall apart.
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
Astuce: Keep the heat gentle so the milk does not scorch.
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
Astuce: Cut a small vent in the pastry so steam can escape.
5
Bake the pastry
Bake the baking dish at 200°C.
30 min
Astuce: Let the pie rest a few minutes before cutting so the filling settles.
6
Taste and serve
Taste the filling at the edge, adjust with salt and black pepper if needed, and serve warm.

Pourquoi Tonight choisirait ce plat

Seulement 20 minutes aux fourneaux ; le four ou la casserole font le reste.
Il est à son meilleur à l’automne.
Une soirée Britannique pour garder la semaine intéressante.

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