Monday, 6 August 2012

Pastries of Death Part 4: Because vegetarian food is always healthy

Get some more cushion for the pushin' with this leek, potato and cheese pie recipe!

I recently had a pie party at my flat.  I did the steak and Guinness pie from before (see but I thought a vegetarian option was in order, so I came out with this one.  It's hard to find a vegetarian recipe that doesn't involve a metric ton of cream, cheese and carbs, and who am I to buck the trend?

  1. Preheat your oven to 180 degrees.  Roll out your pastry until it's the thickness of a pound coin, then carefully drape it over a lined baking tin, make it fit, and cut off the excess.  Prick the base with a fork to stop it from rising into a load of bubbles and blind bake it for about 25 minutes, then remove it from the oven.  Leave the oven on for later.
  2. Get some salted water on the boil.  Peel your potatoes and cut them into thin slices - you want them to be about half a centimetre thick.
  3. Cut the offending ends off your leeks and slice them lengthways.  Wipe any dirt out of them under cold running water, then chop them into little half moons.
  4. Gently fry your leeks in butter and give them a bit of seasoning.
  5. Blanch your potato slices in the water for about three minutes.
  6. Layer your potatoes and leeks in the pie according to the cutting-edge diagram below.  Season well in between each layer.
  7. Pour in the cream and grate a buttload of cheese all over the top, then bake it in the oven for about 45 minutes until it's golden brown.

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