Flaky leek and potato pie

4 servings

Ingredients

Quantity Ingredient
3 larges Potatoes, thinly sliced
4 mediums Trimmed leeks, sliced
2 tablespoons Butter
1 large Onion, finely chopped
2 tablespoons Chopped fresh chives
¼ cup Creme fraiche
Freshly ground nutmeg
Salt and freshly ground black pepper
½ pounds Frozen puff pastry
Beaten egg to glaze optional

Directions

Cook the potatoes in boiling water until just tender: 8 - 10 minutes.

In another pan cook the leeks in boiling water until just tender: 8 - 10 minutes. Drain.

Melt the butter in a large saucepan over low heat, add the onion, cover, and cook until tender: about 10 minutes.

Remove the onion from the heat and add the potatoes, leeks, herbs and creme fraiche. Mix well, season with nutmeg, salt and black pepper, and leave to cool.

Preheat the oven to 400 degrees F. (200 C.) Take a 10 inch pie pan. Role out the pastry so that it is larger all around thaan the pie pan. Cut around the pie pan to make the top crust, and then cut around this, 1 inch from the pan, to make the pie rim. Set these and any trimmings aside.

Spoon the filling into the pie pan. It should fill it generously and form a rounded dome.

Fit the pastry rim on the edge of the pie pan, pleating it if necessary, brush with cold water, and position the top crust on top to cover the whole pan. Press the edges firmly together to seal the pie, then flute and scallop the pie rim. Make a steam hole in the center. Decoreate the pie with pastry trimmings, sticking them on with cold water, then brush with beaten egg if desired.

Bake until purred up and golden brown: 35-40 minutes. Serve at once.

From "The Classic Vegetarian," by Rose Elliot Posted by Hilde Mott 2/12/95 Submitted By HILDE MOTT On 02-12-95

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