Leek Cheese Pie Food

MUSHROOM & LEEK PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.

FRENCH LEEK PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
• Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

CAULIFLOWER, LEEK & CHEDDAR PIE WITH MUSTARD & THYME PASTRY

Steps:

• For the pastry, put the flour in a food processor with the butter, mustard and thyme leaves, and pulse until the mixture resembles breadcrumbs. Add 4-6 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 30 mins.
• For the filling, break the cauliflower into small bite-sized florets (keep the leaves for stock or roast until crisp and serve alongside the pie), and chop the stalk into 2cm pieces. Steam in a steamer or steamer basket set over a pan of simmering water for 8-10 mins until the stalk pieces are just tender, but not cooked through. Remove from the steamer and leave to cool and steam-dry on a plate.
• Heat the oil in a frying pan over a low heat and fry the leeks with a pinch of salt for 10 mins until softened. Add a splash of water if they start to turn lightly golden and cook until the water has evaporated. Remove from the heat.
• Cut off a third of the pastry and set aside. Roll out the rest on a floured work surface to a round large enough to line a 25cm wide and 7cm deep pie dish (enamel pie dishes work well for this). Line the dish and set aside.
• Whisk the eggs in a large bowl with some seasoning. Reserve a little of the beaten egg in a small bowl, then fold the cheese, cauliflower and leeks into the remaining egg. Tip the filling into the pie dish and spread out evenly. Roll out the remaining pastry and use to cover the pie, using some of the reserved egg to seal it to the edge. Crimp the edge and trim any excess, then chill for 20 mins.
• Heat the oven to 200C/180C fan/gas 6. Brush the top of the pie with the remaining beaten egg and bake for 45 mins until golden and crisp on top. Stand for 10 minutes before serving with roast potatoes.

CHEESE, ONION, LEEK & POTATO PIE

Steps:

• Preheat the oven to 180°C fan forced (200°C normal)/350°-375°F/4-5 gas mark.
• Heat a little oil in a heavy-based - preferably non-stick - pan and gently sauté the onions, spring onions and leek until softish, stirring now and again; remove the pan from the heat; add the minced garlic and thyme to the pan and mix to combine the ingredients.
• Combine all the tasty cheese with the crème fraiche or sour cream.
• Place several layers of potato in the base of a well-greased round oven dish and season well with sea salt and freshly ground black pepper; top with half of the sautéed onions, leek and garlic; add several dollops of the cheese mixture (there is no need to spread this out as the cheeses will spread out as the pie starts to cook and the cheeses melt); repeat these steps, ending with the cheese layer.
• Cut a round of pastry to cover and slightly overlap the dish in which the pie is to be cooked.
• Beat together the egg and milk; brush the outside edges of the dish just below the rim with the egg wash and place the pastry round on top of the pie, overhanging the edge of the dish; press down the sides of the pastry onto the sides of the dish and brush the top of the pie and the overlapping edges of the pastry with the egg wash.
• Cook the pie in the lower part of the oven for about 30 minutes or until the pastry is golden brown.
• Serve the pie with a salad greens.

CHEESY LEEK & POTATO PIE

Steps:

• Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.
• Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.

LEEK & CHEESE PIE

Steps:

• Make your pastry roll it out to fit the tin or tins if making small ones.
• Preheat oven to200c or 400f.
• Slice the leeks and saute in the melted butter or margarine until soft but not brown. Season with cayenne pepper and nutmeg and allow to go cold.
• Whisk eggs, milk, soured cream and salt together.
• Sprinkle half the cheese on the bottom of the flan or flans,spread the leeks on top then sprinkle the rest of the cheese on top pour the egg custard mix on top and bake in oven for 30 minutes.
• Serve hot or cold.

LEEK AND POTATO PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Bring a pan of salted water to the boil and cook the potato slices for 3 mins. Drain and allow to cool.
• Butter a shallow ovenproof dish and spread over the garlic. Layer the potatoes, leeks and cheese, season well, then pour over the cream. Cover with foil and bake for 1 hr.
• Remove the foil and continue cooking for 20 mins or until the top is browned and the potatoes are cooked through. Leave to stand for 5 mins before serving.