It’s Summer and I wanted a pie, a hot water crust pastry pie. Leek and Potatoes Pie is definitely a great choice on a cold day. However, I had to make one now, so I did. I’ve used hot water crust pastry for the first time last year, for Tudor Pie, and I’m delighted with it, it has 30% less fat than shortcrust pastry. The taste is different and I like it more. I will use it for a sweet pie, most likely the next recipe I’m going to share will be a dessert pie.
I made these cute stars to decorate the pie and used the left over pastry. I really like working with hot water crust pastry, the texture is very nice and it’s easier to roll and shape/cut comparing to shortcrust.
A perfect bake, I’m delighted with the pie. For my filling I used more leeks than potatoes as leeks count towards the 5-a-day. As sides, I made peas and mash potatoes. The Leek and Potatoes Pie can’t get more British than that.
– 330g plain white flour
– 115g butter
– 150ml water
– 500g leeks
– 100g carrots (1 big carrot)
– 200g potatoes (2 medium potatoes)
– 300g cottage cheese
– 50g grated Cheddar
– 2 spoons of oil
– 1 tsp dried dill
– 1 tsp dried parsley
– 1 tsp paprika
– egg wash
Start by making the filling, as it needs to chill before filling the pie with it. Wash thoroughly the leeks and chop in thin slices. Heat the oil in a frying pan and add the leeks. Stir and leave to cook for a few minutes, than add a bit of water and stir again. Leave the leeks on the hob until they are tender.
Peel, wash and chop the potatoes in small cubes. Put them in boiling water and boil them for 10 minutes. The potatoes should be tender, but not mushy. When they are ready, drain and rinse with cold water.
Wash and grate the carrot. Mix the carrot with the potatoes, leeks, cheese, spices and herbs. Mix with a big spoon with care, so the veggies will keep their shape.
While the filling is cooling, make the hot water crust pastry. Boil the water with the butter and pour it over the flour and sprinkle a bit of salt on top. Mix with a spoon and leave for a bit to cool down. When it’s at a temperature it can be worked with, tip the flour on the worktop and start kneading. Knead for a couple of minutes and leave the dough to rest.
Pre heat the oven at 180C or 160C fan.
Roll the pastry and cut the top using the baking tray base as a guideline, make small holes in the lid so the steam can go out. Roll the pastry again and line the baking tray with it. Put the filling inside while pressing with a spoon. Put the pastry-lid on top, fold the side pastry on the lid to seal it. Cut the excess pastry, knead it and roll it again. Cut the shapes for the side for decor and put them on the lid. I made enough to cover the rim, so it looks nice and tidy.
Brush the pie with egg wash and put in the oven. It should bake in 50 minutes to 1 hour. I recommend turning the pie after 40 minutes, so it browns evenly, if you don’t use a fan oven.
When it’s ready, the pastry is golden brown and it starts to come off the sides. Take it out of the oven. To take the pie out of the baking tray, use a cake lifter. It’s heavy and it can break if you don’t use a cake lifter.
Do you like Leek and Potatoes Pie? Which is your favourite pie?