LEEK, POTATO AND CHED­DAR PIE

Friday - - Ramadan Recipe Special -

Prep time 15 mins Cooking time 1 hour 30 mins Makes 1 pie 40ml olive oil 600g leeks, cut into 2cm slices 2 gar­lic cloves, finely chopped 8 pota­toes 300g Ched­dar cheese, grated 4 sheets puff pas­try (200g each) 1 egg, whisked Heat oven to 180°C. Heat olive oil in a deep pan. Add leeks and gar­lic and sea­son with salt and pep­per. Sauté for about 2 min­utes, cover pan and re­duce heat. Braise leeks un­til soft, stir­ring oc­ca­sion­ally. Set aside to cool. Cook pota­toes, peel and slice. Set aside. Mix Ched­dar cheese and cooled leeks and set aside. Line an 18cm pie dish with pas­try. Ar­range half the pota­toes in an even layer and spoon half the leek mix­ture on top. Place a pas­try sheet over and re­peat the fill­ing lay­ers with the re­main­ing in­gre­di­ents. Cover fill­ing with a pas­try layer and brush with some whisked egg. Cut the last pas­try sheet into long strips and use to dec­o­rate the top of the pie. Brush strips with whisked egg. Bake for 1 hour. Re­move and serve hot.

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