Name: Jamie Oliver Leek And Potato Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: British

Jamie Oliver’s leek and potato pie is a comforting, hearty dish that combines tender leeks, creamy potatoes, and a rich, cheesy sauce. Encased in golden, flaky pastry, this pie is the perfect dish for a cozy family dinner or a weekend treat. It’s simple to make yet full of flavor, offering a delicious vegetarian option that even meat lovers will enjoy.

Why This Recipe Is a Must-Try

Comforting and Hearty: The combination of potatoes and leeks in a creamy sauce makes this pie a comforting and satisfying meal.
Vegetarian-Friendly: This leek and potato pie is a delicious meat-free option, perfect for vegetarians or anyone wanting a veggie-packed dish.

Flaky Pastry Crust: The buttery, golden pastry adds a crisp contrast to the soft filling, making each bite delightful.
Perfect for Family Dinners: This pie is ideal for family meals or as a main dish for gatherings.
Customizable: You can easily adapt the ingredients by adding different herbs, spices, or even extra vegetables.

What is Jamie Oliver Leek And Potato Pie?

Jamie Oliver Leek And Potato Pie is a savory dish made with a filling of sautéed leeks, soft potatoes, and a creamy, cheesy sauce. It’s encased in flaky puff pastry and baked until golden and crispy. This dish is commonly served as a vegetarian main course or as a side dish.

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Jamie Oliver Leek and Potato Pie Ingredients

2 tablespoons olive oil

4 large leeks, washed and sliced
600g potatoes, peeled and sliced thinly
2 garlic cloves, minced

100g grated cheddar cheese
300ml double cream (heavy cream)
1 tablespoon Dijon mustard

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 sheet of ready-made puff pastry
1 egg, beaten (for egg wash)

Salt and freshly ground black pepper

Step-by-Step Instructions to Prepare Jamie Oliver Leek and Potato Pie

1. Preheat the Oven

Preheat your oven to 200°C (400°F). Grease a large pie dish or baking dish with butter or oil.

2. Cook the Leeks and Garlic

In a large frying pan, heat the olive oil over medium heat. Add the sliced leeks and cook for 5-7 minutes, until they are soft and starting to caramelize. Add the minced garlic and cook for another 1-2 minutes until fragrant. Season with salt and pepper, then set aside.

3. Boil the Potatoes

While the leeks are cooking, boil the sliced potatoes in salted water for 10 minutes until they are just tender but not falling apart. Drain the potatoes and set them aside.

4. Make the Creamy Filling

In a large bowl, combine the cooked leeks, boiled potatoes, grated cheddar cheese, double cream, Dijon mustard, and thyme. Stir everything together until well mixed. Season with more salt and pepper to taste.

5. Assemble the Pie

Roll out the puff pastry sheet on a floured surface if needed. Transfer the leek and potato mixture to the prepared pie dish, spreading it out evenly. Lay the puff pastry over the filling, trimming any excess pastry, and press down the edges to seal the pie. Cut a small slit in the center to allow steam to escape during baking.

6. Egg Wash the Pastry

Brush the top of the pastry with the beaten egg to give it a golden, glossy finish when baked.

7. Bake the Pie

Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed up, and the filling is hot and bubbling.

8. Serve

Remove the pie from the oven and let it cool for a few minutes before slicing and serving. Enjoy with a side salad or steamed vegetables for a complete meal.

What to Serve with Jamie Oliver Leek and Potato Pie

Green Salad: A fresh, green salad with a light vinaigrette balances the richness of the pie.
Roasted Vegetables: Serve with roasted carrots, parsnips, or Brussels sprouts for a hearty meal.
Steamed Greens: Lightly steamed spinach, green beans, or peas make a healthy and simple side.

Gravy: A light vegetable or onion gravy pairs wonderfully with this savory pie.
Crusty Bread: A slice of crusty bread is perfect for mopping up any extra creamy filling.

Expert Tips for Mastering Jamie Oliver Leek and Potato Pie

Use Waxy Potatoes: Choose waxy potatoes like Yukon Golds or Charlotte potatoes for the best texture. They hold their shape well after boiling and don’t become too mushy.

Let the Filling Cool: Allow the leek and potato filling to cool slightly before adding the pastry on top. This helps the pastry stay crisp and flaky.
Customize the Filling: Add other vegetables like spinach, mushrooms, or even peas to the filling for extra flavor and nutrition.
Cheese Variations: While cheddar works great, you can also use Gruyère, Parmesan, or a mix of cheeses for a deeper flavor.

Gluten-Free Option: Use gluten-free puff pastry to make this pie suitable for those with gluten sensitivities.

Variations of Jamie Oliver Leek and Potato Pie

Cheesy Leek and Potato Pie: Add extra cheese, like mozzarella or Gruyère, to make the pie even cheesier and more indulgent.
Vegetable Leek and Potato Pie: Include extra vegetables like mushrooms, spinach, or carrots for added texture and flavor.

Vegan Leek and Potato Pie: Replace the cream with coconut milk or a plant-based cream, use vegan cheese, and opt for dairy-free puff pastry to make this pie vegan-friendly.
Herb-Infused Pie: Add fresh herbs like rosemary, parsley, or oregano for a fresh, herby flavor.
Spicy Leek and Potato Pie: Add a pinch of chili flakes or a dash of hot sauce to the filling for a spicy kick.

How to Store Leftover Jamie Oliver Leek and Potato Pie?

Refrigerate: Store leftover leek and potato pie in an airtight container in the fridge for up to 3 days.
Freeze for Later: You can freeze the pie either before or after baking. Wrap it tightly in foil and store it in the freezer for up to 2 months. Thaw in the fridge overnight before baking or reheating.

How to Reheat Jamie Oliver Leek and Potato Pie?

Oven Reheat: Reheat the pie in a preheated oven at 180°C (350°F) for 15-20 minutes, or until heated through and the pastry is crisp.

Microwave Option: For a quicker option, reheat individual slices in the microwave for 1-2 minutes, though the pastry may lose some crispness.
Air Fryer: Use an air fryer to reheat slices of the pie for 5-7 minutes at 180°C (350°F) to maintain the pastry’s crispness.

Nutrition Value (per serving)

Calories: 400

Protein: 10g
Carbohydrates: 35g
Fat: 25g

Fiber: 4g
Sodium: 300mg

FAQs

Can I make leek and potato pie ahead of time?

Yes, you can make the leek and potato filling ahead of time and store it in the fridge for up to 24 hours. When ready to bake, assemble the pie with the puff pastry and bake as directed. You can also freeze the unbaked pie for later use.

How do I stop my puff pastry from getting soggy?

To prevent soggy puff pastry, allow the leek and potato filling to cool slightly before placing the pastry on top. Also, ensure the pie is baked at a high temperature (200°C/400°F) to create a crisp and golden crust.

What type of potatoes are best for leek and potato pie?

Waxy potatoes like Yukon Gold or Charlotte are ideal for leek and potato pie. These potatoes hold their shape well after cooking and won’t become mushy in the filling.

Can I freeze leek and potato pie?

Yes, leek and potato pie can be frozen. After assembling the pie, wrap it tightly in foil and freeze for up to 2 months. Thaw in the fridge overnight before baking or reheating.

Final Words

Jamie Oliver’s leek and potato pie is a comforting, rich, and delicious vegetarian dish that’s perfect for any occasion. Whether you’re serving it as a main course for dinner or bringing it to a gathering, this pie is sure to be a hit. With its flaky pastry and creamy filling, it’s a classic recipe that’s both easy to make and incredibly satisfying.

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