📝 About This Recipe
A quintessential British comfort classic, this pie marries the gentle, onion-like sweetness of sautéed leeks with tender, waxy potatoes in a rich, velvety cheese sauce. Encased in a buttery, golden-brown puff pastry lid, it represents the heart of rustic farmhouse cooking. It is a sophisticated yet humble vegetarian centerpiece that delivers a warming, hug-in-a-bowl sensation with every flaky bite.
🥗 Ingredients
The Filling
- 3 large Leeks (white and light green parts only, sliced into 1cm rounds)
- 500 g Potatoes (Waxy variety like Charlotte or Yukon Gold, peeled and cut into 2cm cubes)
- 50 g Unsalted Butter (high quality)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
The Creamy Sauce
- 40 g All-purpose Flour (plain flour)
- 400 ml Whole Milk (warmed slightly)
- 100 ml Vegetable Stock (high quality)
- 150 g Mature Cheddar Cheese (grated)
- 1 teaspoon English Mustard (for a subtle kick)
- 1 pinch Salt and Black Pepper (to taste)
- 1 pinch Nutmeg (freshly grated)
The Pastry Topping
- 320 g Puff Pastry (one pre-rolled sheet, chilled)
- 1 large Egg (beaten for egg wash)
- 1 teaspoon Nigella Seeds (optional, for topping)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F/Gas Mark 6). Place the cubed potatoes in a pot of salted cold water, bring to a boil, and simmer for 8-10 minutes until just tender but still holding their shape. Drain and set aside.
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2
In a large heavy-based saucepan or skillet, melt the butter over medium-low heat. Add the sliced leeks and a pinch of salt.
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3
Sauté the leeks gently for 10-12 minutes. You want them soft, translucent, and sweet, not browned. Add the garlic and thyme for the final 2 minutes of sautéing.
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4
Sprinkle the flour over the leek mixture and stir well for 1-2 minutes to cook out the raw flour taste, creating a thick paste (roux) around the vegetables.
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5
Slowly pour in the vegetable stock, followed by the milk, a little at a time. Stir constantly to ensure a smooth, lump-free sauce begins to form.
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6
Bring the sauce to a gentle simmer. Once thickened, stir in the English mustard, grated cheddar cheese, and a grating of fresh nutmeg.
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7
Fold the par-boiled potatoes into the cheesy leek sauce. Taste and adjust seasoning with plenty of freshly cracked black pepper and salt if needed.
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8
Transfer the filling into a deep 1.5-liter pie dish. Level the top and let it cool for about 5-10 minutes (this prevents the pastry from melting instantly).
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9
Unroll the puff pastry sheet. Drape it over the pie dish, trimming the edges with a sharp knife leaving a 1cm overhang. Press the edges down with a fork to seal against the rim.
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10
Brush the entire pastry surface generously with the beaten egg wash. Cut two small slits in the center to allow steam to escape.
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11
Sprinkle with nigella seeds or a little extra black pepper for texture. Place the dish on a baking tray to catch any drips.
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12
Bake for 25-30 minutes until the pastry is puffed up high and is a deep, burnished golden brown. Let it rest for 5 minutes before serving to let the sauce set.
💡 Chef's Tips
Always wash your leeks thoroughly after slicing, as grit often hides between the layers. Use a 'waxy' potato variety to ensure the cubes stay intact rather than disintegrating into the sauce. For the best rise, ensure your puff pastry is very cold when it goes into the hot oven. If the pastry is browning too quickly, loosely cover the top with a piece of foil for the final 10 minutes. Feel free to add a tablespoon of crème fraîche at the end for an even more decadent sauce.
🍽️ Serving Suggestions
Serve with a side of buttery petit pois (small peas) and fresh mint. Pairs beautifully with a crisp, dry white wine like a Chenin Blanc or a British Cider. Accompany with steamed purple sprouting broccoli or sautéed kale for extra greens. A dollop of spicy fruit chutney on the side cuts through the richness of the cheese perfectly.