Mary Berry Cheese Leek And Potato Pie

This delicious Cheese Leek and Potato Pie by Mary Berry is a creamy and comforting meal that’s both quick and easy to make. Packed with flavorful leeks, rich cheeses, and tender potatoes, this dish is perfect for using up common ingredients. Enjoy its crispy pastry crust for a delightful finish!

Ingredients Needed

For the flaky pastry:

• 125g/4½oz butter (frozen for 1 hour / ½ cup)
• 125g/4½oz hard vegetable fat (e.g., Trex) (frozen for 1 hour / ½ cup)
• 350g/12oz plain flour (plus extra for dusting / 2¾ cups)
• 1 free-range egg, beaten (for egg wash)

For the pie filling:

• 60g/2¼oz butter (¼ cup)
• 2 small leeks, thinly sliced
• 1 onion, thinly sliced
• 450g/1lb potatoes, cut into 2cm/¾in cubes (about 3 cups)
• 600ml/20fl oz full-fat milk (2½ cups)
• 50g/1¾oz plain flour (⅓ cup)
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh thyme
• 50g/1¾oz mature cheddar, finely grated (½ cup)
• 50g/1¾oz Parmesan or vegetarian hard cheese, finely grated (½ cup)
• Salt and freshly ground black pepper

How To Make Cheese Leek And Potato Pie

1. Prepare the filling: Melt the butter in a wide-lidded saucepan over medium-high heat. Add the leeks and onion; fry for a few minutes. Cover, lower the heat, and cook for 15 minutes or until tender.
2. Cook the potatoes: Bring a pot of salted water to a boil. Boil the potatoes for 8–10 minutes or until just tender; then drain.
3. Make the sauce: Gently warm the milk. Remove the lid from the leeks, increase the heat, and cook off excess liquid. Sprinkle in the flour, stir, and cook for 1 minute. Gradually pour in the milk, stirring continuously until thickened. Add the mustard, thyme, cheeses, and potatoes. Season with salt and pepper.
4. Cool the filling: Pour the mixture into a 25cm/10-inch pie dish and place a pie funnel in the center. Set aside to cool.
5. Make the pastry: Place the flour in a bowl. Coarsely grate the frozen butter and vegetable fat into the flour. Add 150ml/5fl oz cold water (⅔ cup) and stir to form a firm dough. Sprinkle flour on the work surface, knead the dough, then roll it into a rectangle. Fold the bottom third up into the center and the top third down, like a letter. Turn 90 degrees, roll out again, and repeat the folding process twice more. Chill in the fridge for 30 minutes.
6. Assemble the pie: Preheat the oven to 220C/200C Fan/Gas 7 (425°F). Roll out the pastry and cut a 1cm/½in-wide strip to fit the pie dish’s circumference. Roll the remaining pastry into a circle about 3cm/1¼in bigger than the pie dish. Wet the lip of the dish, lay the thin strip of pastry on top, and press down. Wet the top of the pastry lip, lay the larger circle on top, press down, and crimp the edges. Make a steam hole to expose the funnel.
7. Decorate: Roll out the pastry trimmings and cut out leaf shapes for decoration. Brush the pastry lid with egg wash, arrange the leaves on top, and brush those with egg wash too.
8. Bake: Place the pie dish on a baking tray and bake for 40–45 minutes or until golden-brown and crisp, and the filling is piping hot. Serve with green vegetables.

Recipe Tips

• Use Cold Ingredients: Ensure the butter and vegetable fat are very cold before grating; this helps create a flaky pastry.
• Don’t Overcook the Potatoes: Boil the potatoes just until tender; they should hold their shape in the filling.
• Let the Filling Cool: Allow the filling to cool before adding the pastry; this prevents the pastry from becoming soggy.
• Crimp Well: Press and crimp the edges of the pastry firmly to seal in the filling and prevent it from leaking during baking.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Cheese Leek and Potato Pie cool until it reaches room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.
• Freeze: Allow the pie to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. The pie can be frozen for up to 2 months. To serve, thaw it in the refrigerator overnight before reheating.
• Reheat: Preheat your oven to 180°C/350°F. Place the pie on a baking tray and cover it loosely with foil. Heat for about 20-25 minutes or until the filling is hot and the pastry is crispy.

Nutrition Facts

Serving Size: 1 slice (approximately 160g)

• Calories: 410
• Total Fat: 25.6g
• Saturated Fat: 10.7g
• Sodium: 480mg
• Total Carbohydrate: 52g
• Dietary Fiber: 3g
• Sugars: 2.2g
• Protein: 15g

Try More Mary Berry Recipes:

• Mary Berry Mac And Cheese
• Mary Berry Lemon Pots
• Mary Berry Red Velvet Cupcakes
• Mary Berry Apple And Walnut Cake