Leek and Potato Pie

My sister gave me Yotam Ottolenghi’s cookbook (Plenty) which has some really beautiful recipes. One recipe in particular that I’ve wanted to make was the Broccoli & Gorgonzola pie, so when I got leeks, potatoes, and green garlic this week I though I would make my own version of the recipe! It came out so good. Most likely because anything wrapped in puff pastry is amazing. I definitely recommend making this if you’re not afraid of a little butter and cream!

1 box puff pastry, thawed
6-7 baby potatoes, cut into small cubes
3 large leeks, trimmed and thinly sliced
3 tablespoons chopped green garlic
2 tablespoon unsalted butter
2/3 cup heavy cream
1/3 cup water
1/3 cup chopped chives
1 teaspoon white pepper
Salt, to taste
Good pinch red pepper flakes
2 tablespoons grainy mustard
7 oz feta cheese, crumbed
1 egg, beaten (for the egg wash)

Preheat the oven to 400 degrees. Frozen puff pastry comes already scored into thirds, so start with 4 sections and roll those out together on a floured surface until you have a circle that is about 1/8 inch thick. Make sure it is large enough to fit in your tart pan. Roll out the remaining 2 sections of the dough for the top of the pie. Add the “bottom” dough to the tart pan and place in the freezer for 10 mins. Place the “top” piece of dough on a large plate, and place in the freezer for 10 mins as well.

Fill the bottom part of the pan with baking beans and bake for 20 mins or until golden brown. The beans help to keep the crust from puffing up. Remove the beans and cook for another 5 minutes.

To make the filling, boil the potatoes until fork tender. Run under cool water and set aside. Saute the leeks and green garlic in the butter until softened, then add the potatoes. Next, add the cream, chives, mustard, white pepper, and red pepper flakes. Salt to taste.

Pour the mixture into the into the bottom of the tart, and crumble the feta on top. Brush the edges of the dough with the egg wash, then cover with the “top” dough and press to seal the dough together. Trim the edges. Brush the top with the egg wash as well. Bake for 30 minutes, or until golden brown. Let cool for about 10 minutes before digging in!

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