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 http://heavymetalcooking.blogspot.co.uk/2011/09/pastries-of-death-part-3-eipnekcufesin.html) 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?
- 800g shortcrust pastry (see how to make it here: http://heavymetalcooking.blogspot.co.uk/2010/07/pastries-of-death-part-1-making-basic.html)
- 1.5kg Maris Piper potatoes
- 2 x large leeks
- Pint of double cream (hell yeah I use Imperial measurements)
- Salt and freshly ground black pepper
- Couple of knobs of butter
- Mature cheddar, to grate according to taste
- 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.
- 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.
- 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.
- Gently fry your leeks in butter and give them a bit of seasoning.
- Blanch your potato slices in the water for about three minutes.
- Layer your potatoes and leeks in the pie according to the cutting-edge diagram below. Season well in between each layer.
- 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.