Jamie Oliver’s Leek and Potato Pie is a comforting, hearty dish that brings together the sweetness of leeks and the earthiness of potatoes in a creamy sauce, all topped with golden puff pastry. This pie is perfect for cozy family dinners or as a warming dish during colder months. It’s a great vegetarian option that satisfies everyone with its rich, flavorful filling and crispy, flaky crust.
Jamie Oliver Leek and Potato Pie
Jamie Oliver’s Leek and Potato Pie is a classic savory pie made with leeks, potatoes, and a creamy sauce, baked under a layer of puff pastry. The filling is soft, flavorful, and perfectly seasoned, while the pastry adds a delightful crunch. This pie is an easy-to-make comfort food, ideal for family dinners, and is perfect for both vegetarians and meat-eaters alike.
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Why You Should Try This Recipe
- Comforting and satisfying: Perfect for chilly days when you need a hearty meal.
- Simple ingredients: Uses everyday ingredients to create something special.
- Vegetarian-friendly: A filling and flavorful meat-free option.
- Perfect for family meals: Great for serving at family gatherings or as a midweek dinner.
- Crowd-pleaser: Loved by both adults and kids due to its creamy and rich flavors.
Ingredients Needed to Make Jamie Oliver Leek and Potato Pie
- 500g (1 lb) potatoes – peeled and thinly sliced.
- 3 large leeks – trimmed, cleaned, and thinly sliced.
- 50g (1.7 oz) butter – for sautéing the leeks and creating richness.
- 200ml (7 fl oz) double cream – for a creamy, smooth filling.
- 100ml (3.4 fl oz) vegetable stock – adds depth to the sauce.
- 1 teaspoon Dijon mustard – gives a subtle tangy flavor.
- 1 sheet puff pastry – ready-rolled, for a golden, flaky crust.
- Salt and pepper – to taste.
- 1 egg – beaten, for brushing the pastry.
Equipment
- Large frying pan
- Baking dish
- Sharp knife
- Chopping board
- Measuring cups and spoons
- Pastry brush
Instructions to Make Jamie Oliver Leek and Potato Pie
- Preheat the oven: Heat your oven to 200°C (400°F) to prepare for baking the pie.
- Cook the potatoes: Place the sliced potatoes in a large pot of boiling, salted water and cook for 5-7 minutes until just tender. Drain and set aside.
- Sauté the leeks: In a large frying pan, melt the butter over medium heat. Add the sliced leeks and cook gently for about 10 minutes until soft and fragrant, but not browned.
- Prepare the creamy sauce: Add the double cream, vegetable stock, and Dijon mustard to the pan with the leeks. Stir well and simmer for 5 minutes until the sauce thickens slightly. Season with salt and pepper.
- Assemble the pie: In a baking dish, layer the cooked potatoes evenly. Pour the creamy leek mixture over the potatoes, ensuring the filling is spread out evenly.
- Top with puff pastry: Roll out the puff pastry sheet and place it over the filling. Trim any excess pastry and crimp the edges to seal. Brush the top with the beaten egg for a golden finish.
- Bake the pie: Place the pie in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- Serve hot: Let the pie cool slightly before serving. Enjoy it on its own or with a side salad or roasted vegetables.
What Goes Well With Jamie Oliver Leek and Potato Pie
- Green salad: A fresh, crisp salad provides a light contrast to the rich filling.
- Roasted vegetables: Add extra texture and flavor to the meal.
- Garlic bread: Perfect for mopping up any extra sauce from the pie.
- Sautéed spinach: Adds a nutritious, earthy complement to the creamy filling.
- Pickles: The acidity from pickles cuts through the richness of the pie.
- Steamed broccoli: Provides a light, healthy side.
Expert Tips for Making the Best Jamie Oliver Leek and Potato Pie
- Don’t overcook the potatoes: Ensure they are just tender, as they will finish cooking in the oven.
- Keep the pastry chilled: Chilled puff pastry ensures a crisp and flaky crust.
- Season generously: Both leeks and potatoes can be mild in flavor, so be sure to add enough seasoning.
- Drain the leeks: If your leeks have a lot of liquid, drain them before adding the cream to avoid a watery filling.
- Make ahead: Assemble the pie in advance and refrigerate it until you’re ready to bake.
Easy Variations of Jamie Oliver Leek and Potato Pie
- Add cheese: Stir in some grated cheddar or Parmesan for a cheesy twist.
- Add mushrooms: Sautéed mushrooms bring an earthy flavor and texture to the filling.
- Make it vegan: Use plant-based cream and puff pastry for a vegan-friendly version.
- Add spinach: Incorporate fresh spinach with the leeks for added color and nutrients.
- Top with shortcrust pastry: Swap puff pastry for shortcrust for a sturdier pie crust.
Best Practices to Store Jamie Oliver Leek and Potato Pie
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze for later: The pie freezes well. Cool completely, wrap in plastic wrap and foil, and freeze for up to 2 months.
- Thaw before reheating: If frozen, thaw in the fridge overnight before reheating.
Best Practices to Reheat Jamie Oliver Leek and Potato Pie
- Oven method: Reheat in the oven at 180°C (350°F) for 15-20 minutes, until fully warmed through.
- Microwave option: For individual portions, reheat in the microwave, but note the pastry may lose its crispness.
How Can I Make Jamie Oliver Leek and Potato Pie Healthier?
- Use light cream: Swap double cream for a lighter cream or half-and-half to reduce fat.
- Add more vegetables: Increase the vegetable content by adding mushrooms, spinach, or carrots.
- Use whole wheat pastry: Opt for a whole wheat puff pastry for more fiber.
- Reduce butter: Use less butter when cooking the leeks to lower the fat content.
Nutrition Value (per serving)
- Calories: 420
- Protein: 7g
- Fat: 26g
- Carbohydrates: 40g
- Fiber: 4g
FAQs
Can I make Jamie Oliver’s leek and potato pie in advance?
Yes, you can make the leek and potato pie in advance. Assemble the pie, cover it, and refrigerate for up to 24 hours before baking. When ready to serve, simply bake as instructed until the pastry is golden and the filling is heated through.
Can I freeze leek and potato pie?
Leek and potato pie freezes well. To freeze, cool the pie completely, wrap it tightly in plastic wrap and foil, and store in the freezer for up to 2 months. Thaw in the fridge overnight before reheating in the oven.
How do I prevent the pastry from becoming soggy in leek and potato pie?
To prevent soggy pastry, ensure that the leeks are fully cooked and drained of any excess liquid before adding them to the pie. Using chilled puff pastry and baking the pie on the lower rack of the oven will also help achieve a crisp crust.
What can I serve with leek and potato pie?
Leek and potato pie pairs well with a crisp green salad, roasted vegetables, or steamed greens like broccoli or spinach. Garlic bread or a light soup can also complement the dish for a fuller meal.
Final Words
Jamie Oliver’s Leek and Potato Pie is a simple yet delicious dish that brings warmth and comfort to the table. With its rich filling and flaky puff pastry, this pie is perfect for family dinners or casual gatherings.
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Jamie Oliver Leek And Potato Pie
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Leek and Potato Pie is a classic savory pie made with leeks, potatoes, and a creamy sauce, baked under a layer of puff pastry. The filling is soft, flavorful, and perfectly seasoned, while the pastry adds a delightful crunch. This pie is an easy-to-make comfort food, ideal for family dinners, and is perfect for both vegetarians and meat-eaters alike.
Ingredients
- 500g (1 lb) potatoes – peeled and thinly sliced.
- 3 large leeks – trimmed, cleaned, and thinly sliced.
- 50g (1.7 oz) butter – for sautéing the leeks and creating richness.
- 200ml (7 fl oz) double cream – for a creamy, smooth filling.
- 100ml (3.4 fl oz) vegetable stock – adds depth to the sauce.
- 1 teaspoon Dijon mustard – gives a subtle tangy flavor.
- 1 sheet puff pastry – ready-rolled, for a golden, flaky crust.
- Salt and pepper – to taste.
- 1 egg – beaten, for brushing the pastry.
Instructions
- Preheat the oven: Heat your oven to 200°C (400°F) to prepare for baking the pie.
- Cook the potatoes: Place the sliced potatoes in a large pot of boiling, salted water and cook for 5-7 minutes until just tender. Drain and set aside.
- Sauté the leeks: In a large frying pan, melt the butter over medium heat. Add the sliced leeks and cook gently for about 10 minutes until soft and fragrant, but not browned.
- Prepare the creamy sauce: Add the double cream, vegetable stock, and Dijon mustard to the pan with the leeks. Stir well and simmer for 5 minutes until the sauce thickens slightly. Season with salt and pepper.
- Assemble the pie: In a baking dish, layer the cooked potatoes evenly. Pour the creamy leek mixture over the potatoes, ensuring the filling is spread out evenly.
- Top with puff pastry: Roll out the puff pastry sheet and place it over the filling. Trim any excess pastry and crimp the edges to seal. Brush the top with the beaten egg for a golden finish.
- Bake the pie: Place the pie in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- Serve hot: Let the pie cool slightly before serving. Enjoy it on its own or with a side salad or roasted vegetables.
