• 500g Charlotte potatoes , peeled and sliced
  • 2 leeks , sliced and washed
  • butter
  • 4 tbsp half-fat crème fraîche
  • 100g Gruyère or cheddar, grated
  • 500g block puff pastry
  • 1 egg , beaten


  1. Cook the potatoes in boiling salted water until tender, about 5 minutes. Drain and cool.
  2. Cook the leeks in a large knob of butter until really tender. Cool then stir in the crème fraîche and cheese and season.
  3. Heat the oven to 200C/fan180C/gas6. Roll out half the pastry, cut out a large circle using a dinner plate as a template and put on a baking sheet. Layer up the potatoes and leek mix leaving a border of about 2cm round the edge. Brush the border with egg.
  4. Roll the other half of the pastry out so it is larger than the base. Drape over the top of the pie then smooth down gently to seal and remove any air pockets. trim off the excess pastry and crimp with a fork. Score the top lightly with a criss-cross pattern, then glaze.
  5. Bake for 30-35 minutes until puffed, crisp and golden. Leave for 15 minutes before cutting.
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