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.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 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.
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.
- 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.