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Ingredientes
- 6 x potatoes, medium
- 1 x leeks
- 100 gm butter
- 1 Tbsp. minced herbs salt, pepper
- 1/2 c. cream
- 1 tsp garlic, crushed
- 2 c. flour, plain
- 1/4 tsp salt
- 125 gm butter
- 2 x egg yolks
- 1 x Large eggs
Direcciones
- Pastry:Mix the flour and salt in a bowl. Cut in the butter with your fingers or possibly a pastry blender till the mix resembles coarse meal or possibly tiny peas.
- (a food processor is ideal for this)
- Whisk the 2 egg yolks and 2 Tbsp. water together in another bowl add in to the flour mix, and blend till the pastry is smooth and holds together in a ball. Do not over work the pastry. Wrap in plastic and chill it for at least 20 min.
- Roll 2/3 of the pastry out with a rolling pin and line a pie dish.
- Wash and finely slice the leek.
- Peel and finely slice the potatoes.
- Place a layer of sliced potatoes on top and brush with melted butter, season well and sprinkle with sliced leeks and herbs. Repeat layering with remaining potatoes.
- Roll out remaining pastry and cover pie, pinching the edges together to seal. Cut a 2cm hole in the top to allow steam to escape, brush with extra egg and bake 180C/360F for about 1 hour till pastry is golden brown and potatoes are tender.
- Heat the cream and garlic to boiling and just before serving, pour into the top of the pie.
- Serve on its own or possibly as an accompaniment with grilled and roast meats.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 6 servings | |
| Calories 616 | |
| Calories from Fat 330 | 54% |
| Total Fat 37.59g | 47% |
| Saturated Fat 23.26g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 358mg | 15% |
| Potassium 776mg | 22% |
| Total Carbs 61.58g | 16% |
| Dietary Fiber 4.8g | 16% |
| Sugars 1.73g | 1% |
| Protein 9.57g | 15% |
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