Just in time for St. Patrick’s Day, this tender and flaky Potato Leek Pie is filled with hearty potato goodness, subtle leeks, and scrumptious cheese.
I have a confession to make. This is so embarrassing. I can’t believe I’m telling y’all this.
Okay. Here goes.
I’M A VIRGIN!
A puff pastry virgin that is. Honestly. I’ve never used to stuff, never made the stuff, but LOVE eating the stuff. Seriously. I’ve never made a single thing in my life with puff pastry, that I can recall anyway. Mom may chime and contradict me, but, well, we all know my memory is shite.
That being said, I ruined one of the two sheets that came in the box in a vain attempt to make this. I was in a hurry, it was later than usual, and it just wasn’t cooperating. So, in the garbage it went
I mourn it’s loss. Puff pastry is oh so delicious.
And so it this pie! Holy wow!! The tender potatoes, the subtle leeks, the luscious cheese and cream. It was well worth the wait for this thing to come out of the oven.
I saw that because I severely… SEVERELY…underestimated the time it would take to cook. Even in the convection oven it took about an hour. Not cool for a weeknight meal. But it was worth it. It truly was DELICIOUS! With a capital D!
I imaged us in some Irish pub somewhere nibbling on these and watching the hustle and bustle of the city outside while we sipped on some beer or even some Jamesons. Mmmm.
Actually, we were sitting on the couch drinking Dewars and watching the tube. LOL
A girl can dream. And Ireland is one of the dreams I have to visit one day: Ireland, Norway, Sweden, Germany, maybe Russia depending, Scotland. You know, all those countries that are part of my heritage. Who wouldn’t want to do that; visit the places their ancestors were from?
While I can’t visit there, yet…and I stress YET, I can at least travel there in my kitchen and in my mind. So, take a trip with me and make this delicious Potato Leek Pie!
Where would YOU travel?
Just in time for St. Patrick's Day, this tender and flaky Potato Leek Pie is filled with hearty potato goodness, subtle leeks, and scrumptious cheese.
- 1 sheet puff pastry
- 4 large potatoes, peeled
- 1 cup thinly sliced leeks
- 1 tablespoon fresh thyme
- 3/4 cup half and half
- 1/4 cup egg substitute
- 1/2 cup Gruyere cheese, shredded
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- Heat a medium skillet over medium-high heat coated with cooking spray. Add the leeks and sauté until tender, 3 to 5 minutes.
- Carefully unroll the puff pastry sheet and fit it into the bottom of a spring form pan. Trim any corners to keep the shape in a circle.
- Preheat oven to 350.
- Using a mandolin, thinly slice the potatoes. Place one layer of potatoes in the bottom of the pan.
- Sprinkle with one third of the salt, pepper, leeks, and cheese. Top with another layer of potatoes, salt, pepper, leeks, and cheese. Continue layering in the manner until all the potatoes, leeks, and cheese have been added.
- In a small bowl combine the cream and egg substitute together. Carefully pour over the potato mixture. Bake at 350 for 50 to 65 minutes or until the potatoes are fork tender. Allow to cool 5 minutes before removing from the pan and serving.