Nigella Leek and Potato Pie Recipe

This leek and potato pie is rich, creamy, and packed with comforting flavors. The buttery leeks, tender potatoes, and a mix of cheeses are baked inside a flaky crust, making it a perfect dish for any meal.

Ingredients Needed:

• 2 large potatoes
• 1 tbsp olive oil
• 1 tbsp butter
• 2 leeks 
• 1 onion 
• 1/4 tsp white pepper
• 1 pinch nutmeg
• 1/3 cup water
• 2 tsp whole-grain Dijon mustard
• 1 tbsp Parmesan or Romano cheese
• 1 tbsp cheddar cheese 
• 1/2 cup Fontina cheese 
• 2 ready-made pie crust
• 1 egg yolk
• 1 tsp water
• 1/2 tsp sea salt

How To Make Leek and Potato Pie Recipe?

1. Preheat the oven: Set the oven to 190°C. Lightly grease a pie pan with cooking spray.
2. Cook the potatoes: Boil the sliced potatoes in salted water for 10 minutes until just tender. Drain and set aside.
3. Cook the leeks and onions: Heat olive oil and butter in a pan over medium heat. Add leeks, onion, white pepper, and nutmeg. Cook for 10 minutes, stirring until soft.
4. Add flavor: Pour in 1/3 cup water and cook until most of it evaporates. Stir in Dijon mustard and Parmesan cheese, then remove from heat to cool.
5. Assemble the pie: Place one pie crust in the pie pan. Add half of the leek mixture, then sprinkle cheddar cheese on top. Add a layer of potatoes, pressing down gently. Repeat with the remaining leek mixture, Fontina cheese, and potatoes.
6. Top with the crust: Cover with the second pie crust, crimping the edges to seal. Cut a few small slits on top for steam to escape.
7. Egg wash: Whisk egg yolk and 1 tsp water, then brush over the top. Sprinkle with sea salt.
8. Bake and serve: Bake for 45-50 minutes, or until the crust is golden brown. Let it cool for 10 minutes before slicing.

Recipe Tips:

• Use starchy potatoes for better texture: Waxy potatoes can become too firm in the pie, so use Yukon Gold or Russet potatoes for a soft and creamy filling.
• Cook the leeks slowly for the best flavor: Don’t rush cooking the leeks and onions. Let them cook on low heat for at least 10 minutes to bring out their natural sweetness and remove any bitterness.
• Let the filling cool before assembling: If the filling is too hot when you add it to the pie crust, it can make the crust soggy. Let it cool for at least 10 minutes before adding it to the pastry.
• Seal the edges well to prevent leaks: Press the top and bottom crust together firmly with your fingers or a fork to keep the filling from bubbling out while baking.
• Bake on the lower oven rack for a crispy bottom: The bottom crust can become soft if not baked properly. Placing the pie on the lower rack helps it get golden and crisp.

How To Store Leftovers?

• Refrigerate: Let the Leek and Potato Pie cool down first. Then, wrap it well or put it in a sealed container. Keep it in the fridge for up to 4 days.
• Freeze: Once the pie is fully cool, wrap it tightly in plastic and then foil. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 55mg
• Sodium:450mg
• Potassium: 500mg
• Total Carbohydrate: 35g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 12g

Nigella Leek and Potato Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

350

kcal

This leek and potato pie is rich, creamy, and packed with comforting flavors. The buttery leeks, tender potatoes, and a mix of cheeses are baked inside a flaky crust, making it a perfect dish for any meal.

Ingredients

• 2 large potatoes

• 1 tbsp olive oil

• 1 tbsp butter

• 2 leeks 

• 1 onion 

• 1/4 tsp white pepper

• 1 pinch nutmeg

• 1/3 cup water

• 2 tsp whole-grain Dijon mustard

• 1 tbsp Parmesan or Romano cheese

• 1 tbsp cheddar cheese 

• 1/2 cup Fontina cheese 

• 2 ready-made pie crust

• 1 egg yolk

• 1 tsp water

• 1/2 tsp sea salt

Directions

• Preheat the oven: Set the oven to 190°C. Lightly grease a pie pan with cooking spray.
• Cook the potatoes: Boil the sliced potatoes in salted water for 10 minutes until just tender. Drain and set aside.
• Cook the leeks and onions: Heat olive oil and butter in a pan over medium heat. Add leeks, onion, white pepper, and nutmeg. Cook for 10 minutes, stirring until soft.
• Add flavor: Pour in 1/3 cup water and cook until most of it evaporates. Stir in Dijon mustard and Parmesan cheese, then remove from heat to cool.
• Assemble the pie: Place one pie crust in the pie pan. Add half of the leek mixture, then sprinkle cheddar cheese on top. Add a layer of potatoes, pressing down gently. Repeat with the remaining leek mixture, Fontina cheese, and potatoes.
• Top with the crust: Cover with the second pie crust, crimping the edges to seal. Cut a few small slits on top for steam to escape.
• Egg wash: Whisk egg yolk and 1 tsp water, then brush over the top. Sprinkle with sea salt.
• Bake and serve: Bake for 45-50 minutes, or until the crust is golden brown. Let it cool for 10 minutes before slicing.

Notes

• Use starchy potatoes for better texture: Waxy potatoes can become too firm in the pie, so use Yukon Gold or Russet potatoes for a soft and creamy filling.
• Cook the leeks slowly for the best flavor: Don’t rush cooking the leeks and onions. Let them cook on low heat for at least 10 minutes to bring out their natural sweetness and remove any bitterness.
• Let the filling cool before assembling: If the filling is too hot when you add it to the pie crust, it can make the crust soggy. Let it cool for at least 10 minutes before adding it to the pastry.
• Seal the edges well to prevent leaks: Press the top and bottom crust together firmly with your fingers or a fork to keep the filling from bubbling out while baking.
• Bake on the lower oven rack for a crispy bottom: The bottom crust can become soft if not baked properly. Placing the pie on the lower rack helps it get golden and crisp.