Mary Berry’s Cheese Leek And Potato Pie is a creamy, savory, and packed with flavor. Made with butter, vegetable fat, flour, leeks, onion, potatoes, milk, mustard, thyme, cheddar, and Parmesan. It takes 2 hours and serves 6.
Try More Mary Berry Recipes:
🧡 Why This Recipe Cheese Leek And Potato Pie Will Impress Your Guests:
- Creamy Delight: Layers of leeks, potatoes, and two cheeses create a luscious, comforting texture.
- Easy Prep: Simple steps make it beginner-friendly for a delicious homemade meal.
- Versatile Dish: Perfect for gatherings or a cozy family dinner.
- Mary Berry’s Touch: Trust in a renowned chef’s recipe for guaranteed satisfaction.
❓ What Is Mary Berry Cheese Leek And Potato Pie Recipe?
Mary Berry’s Cheese Leek And Potato Pie is a hearty dish comprising leeks, potatoes, cheddar, and Parmesan.The combination of these ingredients creates a velvety texture with a delightful balance of savory flavors, making it a popular and beloved choice among food enthusiasts.
🧀 Mary Berry Cheese Leek And Potato Pie Ingredients
For the flaky pastry
- 125g/4½oz butter, frozen for 1 hour
- 125g/4½oz hard vegetable fat, such as Trex, frozen for 1 hour
- 350g/12oz plain flour, plus extra for dusting
- 1 free-range egg, beaten for egg wash
For the pie filling
- 60g/2¼oz butter
- 2 small leeks, thinly sliced
- 1 onion, thinly sliced
- 450g/1lb potatoes, cut into 2cm/¾in cubes
- 600ml/20fl oz full-fat milk
- 50g/1¾oz plain flour
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh thyme
- 50g/1¾oz mature cheddar, finely grated
- 50g/1¾oz Parmesan or vegetarian hard cheese, finely grated
- salt and freshly ground black pepper
🥮 How To Make Mary Berry Cheese Leek And Potato Pie
- To make the filling, melt the butter in a large pot with a lid over medium to high heat. After you add the onion and leeks, cook for a few minutes. Lower the heat, cover, and cook for 15 minutes, or until the vegetables are soft.
- Boil a pot of salty water at the same time. For 8–10 minutes, or until just soft, boil the potatoes. Then, drain them.
- Gently warm the milk.
- Take off the onions’ lid, raise the heat, and cook off any extra liquid. Toss in the flour, then cook for one minute while stirring. Add the milk slowly while stirring all the time. Bring to a boil and cook until it gets thick. Put the potatoes, mustard, thyme, and cheeses in the bowl. Put some salt and pepper on it.
- Using a pie tube, put the filling in the middle of a 25 cm/10 in pie dish. Wait for it to cool down.
- Get the flour out of the cupboard and into a bowl. Make small shreds of the butter and veggie fat and mix them into the flour. Combine 150ml (5fl oz) of cold water with the flour and mix it well to make a stiff dough. Lightly dust the work surface with flour. After kneading the dough, cut it into a square shape. To make a letter, fold the top third of the square down and the bottom third up into the middle. It’s then folded in half again, rolled out to a square, and turned 90 degrees. Turn around 90 degrees and fold it again. Do this again. Freeze for 30 minutes.
- Cool the oven down to 220C/200C Fan/Gas 7. Cut a strip of dough that is 1cm (½in) wide and long enough to go around the pie dish. If you need to, you can cut two or more strips to get the right length. Cut out a circle from the rest of the dough that is about 3 cm (1¼ in) bigger than the pie dish. Apply some water to the edge of the pie dish, then place the thin strip of dough on top and press it down. Make the top of the pastry lip wet, then put the circle on top of it. Press down and crimp the edge. Cut a steam hole in the wall to get to the funnel.
- Roll out the extra dough and cut it into leaf shapes to decorate. Brush the egg wash on the top of the pastry lid, then put the leaves on top and brush those with egg wash too.
- Place the pie dish on a baking sheet and bake for 40 to 45 minutes, or until the crust is golden brown and crisp and the filling is hot to the touch. Put green veggies on the side.
💭 Recipe Tips
- Ensure leeks are cleaned thoroughly to avoid gritty texture in pie.
- Don’t overcook potatoes; aim for tender, not mushy consistency.
- Use full-fat milk for a creamier filling; skim might alter texture.
- Adjust mustard quantity to taste; too much can overpower flavors.
- Keep pastry chilled for flakier texture; avoid room temperature dough.
🥗 What To Serve With Cheese Leek And Potato Pie?
Pair Cheese Leek And Potato Pie with a side salad dressed in vinaigrette for a refreshing contrast add steamed greens or roasted vegetables for a wholesome, balanced meal.
🎚 How To Store Leftovers Cheese Leek And Potato Pie?
- In The Fridge. To store Leftovers Cheese Leek And Potato Pie cover and refrigerate for up to 3 days.
- In The Freezer. For freezing Leftovers Cheese Leek And Potato Pie cool completely and wrap tightly, and store for up to 2 months.
🥵 How To Reheat Leftovers Cheese Leek And Potato Pie?
- In The Oven: Cover Leftovers Cheese Leek And Potato Pie with foil,reheat at 350°F for 15-20 mins for a crispy crust.
- In The Microwave: Use short bursts on medium heat, checking and stirring between, to maintain texture without overheating, around 2-3 mins.
- In The Toaster Oven: Reheat Leftovers Cheese Leek And Potato Pie at 325°F for 10-15 mins, uncovered, ensuring even warming for crispy pastry and heated filling.
FAQs
Is It Necessary To Blind Bake The Pastry Before Adding The Filling?
Yes, blind baking the pastry is necessary to prevent it from becoming soggy when adding a wet filling.
Can I Add Other Vegetables To The Filling, And Which Ones Work Best?
Yes, you can add other vegetables to the filling. Best options include bell peppers, mushrooms, and spinach for added flavor and texture.
How Can I Prevent The Top Crust From Burning During Baking?
To prevent the top crust from burning during baking, cover it with aluminum foil for the first half of the baking time.
How Do I Prevent The Edges Of The Pastry From Over-browning?
To prevent the edges of the pastry from over-browning, cover them with a strip of foil or a pie crust shield before baking.
Try More Mary Berry Recipes:
Mary Berry Cheese Leek And Potato Pie Nutrition Facts
Amount Per Serving
- Calories: 455
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 400mg
- Total Carbohydrates: 40g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 15g
Mary Berry Cheese Leek And Potato Pie
Description
Mary Berry’s Cheese Leek And Potato Pie is a creamy, savory, and packed with flavor. Made with butter, vegetable fat, flour, leeks, onion, potatoes, milk, mustard, thyme, cheddar, and Parmesan. It takes 2 hours and serves 6.
Ingredients
For the flaky pastry
For the pie filling
Instructions
- To make the filling, melt the butter in a large pot with a lid over medium to high heat. After you add the onion and leeks, cook for a few minutes. Lower the heat, cover, and cook for 15 minutes, or until the vegetables are soft.
- Boil a pot of salty water at the same time. For 8–10 minutes, or until just soft, boil the potatoes. Then, drain them.
- Gently warm the milk.
- Take off the onions’ lid, raise the heat, and cook off any extra liquid. Toss in the flour, then cook for one minute while stirring. Add the milk slowly while stirring all the time.
- Bring to a boil and cook until it gets thick. Put the potatoes, mustard, thyme, and cheeses in the bowl. Put some salt and pepper on it.
- Using a pie tube, put the filling in the middle of a 25 cm/10 in pie dish. Wait for it to cool down.
- Get the flour out of the cupboard and into a bowl. Make small shreds of the butter and veggie fat and mix them into the flour. Combine 150ml (5fl oz) of cold water with the flour and mix it well to make a stiff dough. Lightly dust the work surface with flour. After kneading the dough, cut it into a square shape. To make a letter, fold the top third of the square down and the bottom third up into the middle. It’s then folded in half again, rolled out to a square, and turned 90 degrees. Turn around 90 degrees and fold it again.
- Do this again. Freeze for 30 minutes.
- Cool the oven down to 220C/200C Fan/Gas 7. Cut a strip of dough that is 1cm (½in) wide and long enough to go around the pie dish. If you need to, you can cut two or more strips to get the right length. Cut out a circle from the rest of the dough that is about 3 cm (1¼ in) bigger than the pie dish. Apply some water to the edge of the pie dish, then place the thin strip of dough on top and press it down. Make the top of the pastry lip wet, then put the circle on top of it. Press down and crimp the edge. Cut a steam hole in the wall to get to the funnel.
- Roll out the extra dough and cut it into leaf shapes to decorate. Brush the egg wash on the top of the pastry lid, then put the leaves on top and brush those with egg wash too.
- Place the pie dish on a baking sheet and bake for 40 to 45 minutes, or until the crust is golden brown and crisp and the filling is hot to the touch. Put green veggies on the side.
Notes
- Ensure leeks are cleaned thoroughly to avoid gritty texture in pie.
Don’t overcook potatoes; aim for tender, not mushy consistency.
Use full-fat milk for a creamier filling; skim might alter texture.
Adjust mustard quantity to taste; too much can overpower flavors.
Mary Berry Cheese Leek And Potato Pie