Name: Nigella Leek and Potato Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: British
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.; 200ml (7 fl oz) double cream – for the creamy sauce.; 100ml (3.4 fl oz) vegetable stock – to add depth to the sauce.; 1 teaspoon Dijon mustard – adds a touch of tangy flavor.; 1 sheet puff pastry – ready-rolled, for a flaky crust.; Salt and pepper – to taste.; 1 egg – beaten, for brushing the pastry.

Nigella’s Leek and Potato Pie is a comforting, classic dish that brings together tender potatoes, sweet leeks, and a creamy sauce, all baked under a golden puff pastry crust. This recipe is perfect for chilly evenings when you want something hearty yet simple. With its creamy filling and crispy top, this pie is a satisfying vegetarian option that can stand alone as a main course or complement a roast or salad for a fuller meal. It’s a simple, crowd-pleasing dish that combines classic ingredients in a beautiful, comforting way.

What is Nigella Leek and Potato Pie?

Nigella’s Leek and Potato Pie is a rich and comforting dish made with sliced potatoes, sautéed leeks, and a creamy white sauce, all baked under a puff pastry crust. The combination of soft, flavorful leeks and tender potatoes creates a hearty and delicious filling that pairs perfectly with the flaky puff pastry. It’s a versatile vegetarian dish that’s perfect as a main course or as a side dish for a larger meal.

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Why You Should Try This Recipe

Simple and comforting: Perfect for a cozy dinner, especially on colder days.
Hearty and filling: Leeks and potatoes make for a substantial and satisfying pie.
Vegetarian-friendly: A great meat-free option that everyone can enjoy.

Make-ahead friendly: Ideal for preparing in advance and baking later.
Family favorite: Loved by both adults and children for its creamy, flavorful filling.
Minimal ingredients: Uses common pantry staples to create a rich and delicious meal.

Ingredients Needed to Make Nigella 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.

200ml (7 fl oz) double cream – for the creamy sauce.
100ml (3.4 fl oz) vegetable stock – to add depth to the sauce.
1 teaspoon Dijon mustard – adds a touch of tangy flavor.

1 sheet puff pastry – ready-rolled, for a 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 Nigella 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.

Make the creamy filling: 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 to taste.
Assemble the pie: In a baking dish, layer the cooked potatoes evenly. Pour the creamy leek mixture over the potatoes, ensuring everything is well coated.
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 alongside a fresh salad or roasted vegetables.

What Goes Well With Nigella Leek and Potato Pie

Green salad: A crisp, fresh salad pairs perfectly with the creamy filling.

Roasted vegetables: Add color and texture to the meal, such as carrots or broccoli.
Garlic bread: Perfect for mopping up any extra sauce.
Pickles: The tanginess of pickled vegetables cuts through the richness of the pie.

Sautéed spinach: Light and nutritious, complements the richness of the pie.
Crispy bacon (optional): For non-vegetarians, crispy bacon bits add a salty, smoky contrast.

Expert Tips for Making the Best Nigella Leek and Potato Pie

Don’t overcook the potatoes: Ensure the potatoes are just tender, not fully cooked, as they will finish cooking in the oven.

Use fresh leeks: Fresh, young leeks will have a sweeter, more delicate flavor.
Season well: Potatoes and leeks can be quite mild, so ensure you season generously with salt and pepper.
Chill the pastry: Keep the puff pastry chilled until just before using to ensure it bakes up crisp and flaky.

Make it ahead: You can assemble the pie in advance, cover it, and store it in the fridge until you’re ready to bake.

Easy Variations of Nigella Leek and Potato Pie

Add cheese: Sprinkle grated cheddar or Parmesan between the layers for a cheesy twist.
Add mushrooms: Sautéed mushrooms add extra umami and texture to the pie.

Make it vegan: Use plant-based butter, cream, and puff pastry for a vegan version.
Add spinach: Stir in fresh spinach with the leeks for added color and nutrients.
Add herbs: Fresh thyme or parsley can bring extra flavor to the filling.

Best Practices to Store Nigella Leek and Potato Pie

Refrigerate leftovers: Store the pie in an airtight container in the fridge for up to 3 days.
Freeze for later: This pie freezes well. Cool completely, then wrap in plastic wrap and foil. Freeze for up to 2 months.
Thaw before reheating: If frozen, thaw in the fridge overnight before reheating.

Best Practices to Reheat Nigella 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 not stay as crisp.

How Can I Make Nigella Leek and Potato Pie Healthier?

Use light cream: Swap double cream for a lighter cream to reduce the fat content.

Add more vegetables: Increase the vegetable content by adding spinach, mushrooms, or zucchini.
Use whole wheat pastry: Opt for a whole wheat puff pastry for more fiber.

Nutrition Value (per serving)

Calories: 420

Protein: 7g
Fat: 26g
Carbohydrates: 40g

Fiber: 4g

FAQs

Can I make leek and potato pie in advance?

Yes, leek and potato pie can be made in advance. Assemble the pie, cover, and refrigerate for up to 24 hours before baking. When ready to bake, simply place it in the oven and bake as instructed.

Can I freeze leek and potato pie?

Leek and potato pie freezes well. To freeze, cool the pie completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

How do I prevent a soggy bottom in leek and potato pie?

To prevent a soggy bottom, ensure the filling is not too watery before adding it to the pastry. Pre-cooking the potatoes and letting the leeks drain any excess moisture will help keep the pastry crisp.

What can I serve with leek and potato pie?

Leek and potato pie pairs well with a fresh green salad, roasted vegetables, or a side of garlic bread. You can also serve it with pickled vegetables or a light slaw for added crunch and contrast.

Final Words

Nigella’s Leek and Potato Pie is a comforting, delicious dish that’s perfect for family dinners or casual gatherings. With its creamy filling and flaky pastry, this pie is sure to become a favorite.

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