Okay, I have to confess this was supposed to be a much simpler leek and potato pie with blue cheese, but I decided last minute to add a tin of salmon from the store cupboard. I do have a habit of changing my mind and a recipe halfway through. I like to think it’s just part of the creative process. I do love it on the Great British Bake Off when they suddenly change their direction with something mid bake, or sometimes ‘wing it’ by not really making any firm decisions until they start, and get scorned at by Hollywood! But I often feel like that with cooking and baking. My other half will plan a recipe down to the final gram, while I like to make it up as I go along, and often throw in a bit of this and a bit of that as the whim takes me. I think you should be allowed to go with the flow and do what suits you!
If you’re not a fan of blue cheese, then grated cheddar will be fine, and maybe add a bit of wholegrain mustard too.
- 1 packet of puff pastry, or 1 ready rolled sheet.
- 2 leeks, sliced into rounds
- a knob of butter and olive oil
- 3 medium or 2 largish potaotes, sliced fairly thinly
- 1 dessert sp plain flour
- 3 tbsp créme fraîche (you could use normal cream)
- a splash of cider or white wine
- 1 tin of salmon (skinned and boned if not already)
- a good chunk of blue cheese (we had some Roquefort for Christmas which is quite strong, but use whatever you like)
- salt and pepper to season, and optional thyme or parsley
- 1 egg, beaten
- Preheat the oven to around 160ºC (non fan).
- Slowly and gently sauté the leeks in the olive oil and add a knob of butter to the pan. Cook over a lowish heat until the leeks have softened.
- Meanwhile, bring a pan of salted water to the boil and boil the potatoes for about 5 minutes.
- Drain, and add the potatoes to the leeks.
- Sprinkle over the flour and then add a good splash of white wine (I just happened to have cider closer to hand).
- Stir in the créme fraîche, and then add the cheese. Season, add herbs if desired and then put a lid on and leave to simmer gently while you prepare the pastry.
- If you’re using a block of pastry, cut it in half and roll out one half, or if using a sheet, cut it in half, or enough to cover your pie dish.
- Line the base of your pie dish, gently pushing the edges down on the rim to seal. Leave the excess pastry to hang over the edge. Brush beaten egg around the rim.
- Spoon the mixture in and use the 2nd half of the pastry to make the lid and place on top.
- Seal the edges (I like to use the prongs of a fork, but a thumb press should do it) and poke a hole in the top to allow steam to escape. Trim off the edges with a knife.
- If you like, if you’re feeling creative, score a pattern on the top of the pastry (I went for a classic diamond effect) or you can use some of the cut offs to make a little leaf or fish or whatever the fancy takes you, to add on top. Use a little beaten egg to seal it on. Then brush beaten egg over the whole pie.
- Pop your pie in the oven and bake for about 40 mins, checking it after half an hour to see if it needs turning. Allow to cool and enjoy. Great with fresh or mushy peas or some onion gravy.
Inspiration for the basis of this recipe came from here.
I think there may be a few more leek recipes to come, there’s still masses of them on the plot. They are the one vegetable that have done consistently well for us every year. All grown from my own saved seeds too. So far, so good with avoiding the dreaded leek moth. Touch wood.