Open Leek Sweet Potato Pie Food

LEEK AND MUSHROOM POTATO PIE (PUFF PASTRY)

Steps:

• Boil the potatoes in salted water with a bay leaf until fully cooked but still firm. Drain well and place in the bottom of your pie dish. While the potatoes are boiling make the filling.
• Rinse the porcini mushrooms rubbing gently with your fingertips to remove any grit, then place in a small bowl and add a little water just to cover the porcini (about 4 tablespoons). Leave to soak while you prepare the other ingredients.
• In a frying pan heat up 2 tablespoons of oil and fry the leeks slowly over a low-medium heat for about 10 minutes until softened but not browned, stirring often. Season to taste and transfer into a bowl. Preheat the oven to 425 F/ 220 C/ gas mark 7 (fan 200 C/gas mark 6).
• In the same pan heat up 2 more tablespoons of oil and fry the chopped mushrooms over a fairly high heat for about 6 minutes until they reduce in volume and release water.
• Chop up the porcini and add into the pan (along with the water they soaked in). Add the leeks, parsley, corn flour, onion granules and fromage frais. Stir and continue cooking until the mixture thickens. Add in the water, stir, season generously and remove from the heat. Pour the mixture over the potatoes.
• Place your pastry sheet over the top and trim to fit your dish gently sealing along the edges and removing any air pockets. Make a little cut in the centre to allow excess steam to escape and brush the pastry with the egg wash.
• Bake in the centre of the oven for 30 minutes or until golden brown. If the pastry starts to brown too much after 20 minutes cover it loosely with parchment paper or foil. Remove from the oven, rest for 5 minutes then serve.

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.

OPEN LEEK & SWEET POTATO PIE

Steps:

• Heat the oil in a large ovenproof frying pan. Add the leeks and a pinch of salt, then cook over a medium heat for a couple of mins until beginning to wilt. Tip in the sweet potato, cover the pan then cook, stirring occasionally, for 15 mins until the potato is mostly softened. Stir in the coriander seeds, chilli flakes, garlic and season. Give everything a gentle stir - you want the potato to remain intact as much as possible - then remove the pan from the heat and set aside to cool slightly.
• In a large bowl, whisk together the ricotta, eggs and lemon zest with some seasoning. Stir in the greens and dill, then scrape in the sweet potato filling, (set aside the frying pan afterwards) and fold everything together. Heat oven to 220C/200C fan/gas 7.
• Lay your first sheet of filo in the frying pan you used for the sweet potato (no need to wash it first). Brush the top with a little oil, then continue to layer the filo, setting each sheet at a different angle and oiling in between the layers until all edges of the pan are covered. Spoon the filling on top of the pastry, dot over the goat's cheese, then crumple the pastry in over the filling, leaving the centre of the pie exposed. Brush the top with a little more oil and scatter over the nigella seeds, if using.
• Turn the hob back on and cook the pie over a medium-low heat for 3 mins to ensure the base is crisp, then transfer to the oven and bake for 12-15 mins until the pastry is crisp and golden. Let the pie cool in the pan for 10 mins before slicing.

POTATO, LEEK AND CARROT PIE

Steps:

• Preheat the oven to 180°C; sauté the onion, garlic and leek in 1-2 teaspoons of olive oil in a (preferably non-stick) pan until just softened, then allow them to cool; and lightly grease a 4-5-cup capacity ovenproof dish.
• Combine all the ingredients in a large bowl and season to taste with salt and freshly ground black pepper.
• Transfer the mixture into the prepared ovenproof dish; add the (optional) grated parmesan (if using) and bake for 40-45 minutes until the top is golden; cut into slices and serve with salad greens.

HAM, LEEK AND POTATO PIE

Steps:

• Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.
• Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.
• Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).
• The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.

SAUSAGE, LEEK, AND POTATO PIE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Heat the olive oil in a skillet over medium heat. Add the leeks, onions, and garlic and cook until onions are just soft.
• Prick the potatoes all over with a fork. Microwave for three minutes on high heat, until slightly soft and partially cook. Let cool, then slice into 1/2 inch slices.
• Grease a pie dish or casserole dish with butter. Layer the potatoes in the dish and top with the cooked veggies, sliced sausage, and parsley.
• To make the cheese sauce, melt the butter in a medium-sized pot over medium heat. Add the flour and cook for about three minutes, or until flour is just beginning to brown. Add the salt, black pepper, and milk and continue to cook until mixture has thickened and sticks to the back of a wooden spoon, about 5-8 minutes. Remove from heat and add the shredded cheese. Stir until cheese has melted.
• Pour cheese sauce over the sausage and potatoes. Lay the sheet of puff pastry over the dish, trim the edges if necessary. Whisk the egg and brush over the puff pastry. Cut little slits in the pastry to let steam and air out.
• Bake the pie in preheated oven for 1 hour. Broil for a few minutes if necessary to brown the pastry.

LEEK AND POTATO PIE

Steps:

• Peel the potatoes and slice thinly.
• Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
• Mix together the flour, salt, pepper and nutmeg.
• Grease a casserole dish.
• Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
• The top layer should be potatoes.
• Dot the top with butter, pour hot milk on top of the casserole.
• Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.

POTATO LEEK AND FETA PIE

Steps:

• If using pie crust, pre heat the oven to 450 F;
• Spread the crust on your sprayed, baking dish (round 9.5 inch);
• Bake it for 10 minutes;
• Remove crust from the oven and let it cool completely;
• Lower the oven temperature to 400F;
• Peel and slice the potatoes, mix them with 1 tablespoon of olive oil, spread on a baking sheet and place in the oven together with the crust and roast for about 10 minutes.In the alternative place peeled and sliced potatoes in a saucepan with salty water and cook until almost fully cooked (depending on potatoes 10 minutes);
• In a large saucepan heat up olive oil, add onions and cook for about 3-5 minutes;
• Add chopped leeks, thyme and parsley and cook until leeks are soft (7-10 minutes);
• Combine together milk, sour cream, eggs, feta cheese, salt and pepper and set aside;
• Once potatoes are done, add to the bottom of the baking dish;
• Season with salt and pepper;
• Pour 1/3 of the milk, sour cream, egg, feta mixture on top of the potatoes;
• Add leeks on top of the potatoes and spread evenly;
• Pour the remaining milk, sour cream, egg and feta mixture on top of the leeks and spread evenly;
• Place it in the 400F oven and bake for 25 minutes;
• Remove from the oven and let cool slightly before serving.

SWEET POTATO, CHEESE AND LEEK PIE

Steps:

• Preheat oven to 375°F
• Mix the oil, garlic and crème fraîche together in a large bowl.
• Add the sweet potato slices and toss until coated.
• Lightly grease a gratin dish.
• Layer in sweet potato mixture and leeks ending with potato on the top.
• Top with cheese and breadcrumbs or just the cheese.
• Cover with foil and bake for 45 minutes to 1 hour, removing foil for the last 5 minutes of the cooking time.

STEAK, POTATO, AND LEEK PIES

Steps:

• Melt 1 tablespoon butter in medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook until medium-rare, about 4 minutes per side. Transfer steaks to plate. Cut steaks into 1/2-inch cubes.
• Melt remaining 2 tablespoons butter in same skillet. Add potatoes, leeks, and dry mustard. Stir 1 minute. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes. Return beef and any accumulated juices to skillet. Add steak sauce and sauté 2 minutes. Remove skillet from heat. Mix in green onions. Season filling to taste with salt and pepper. Cool completely.
• Preheat oven to 400°F. Unfold crusts on work surface. Cut each crust into 2 pieces along center fold. Brush dough with egg. Place 1/2 cup filling on half of each piece. Fold plain dough over filling; seal edges. Brush pies with more egg; arrange on 2 baking sheets.
• Bake pies 15 minutes. Reverse sheets. Bake until crust is golden and filling is heated through, about 10 minutes.

BAKED LEEK AND SWEET POTATO GRATIN

Steps:

• 1. Preheat oven to 450°F. Coat 10-inch round pan with cooking spray. 2. Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1 1/2 Tbs. rosemary; sauté 8 minutes, or until softened. Season with salt and pepper, if desired. 3. Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes. 4. Stir together breadcrumbs, remaining 1 1/2 tsp. oil, and remaining 1 1/2 Tbs. rosemary, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into 8 wedges and serving.