Mary Berry’s ‘quick and easy’ potato, leek and cheese pie bakes in just 40 minutes (Image: Getty)
has shared many throughout her career, both savoury and sweet.
However, cooks often love her humble, savoury pie recipes, especially the potato, leek, and cheese versions.
The notes said: “This is a quick and easy take on flaky pastry.
“The vegetarian cheese and potato pie filling is also delicious and simple to make.”
Whilst Mary recommends making your own flaky pastry, you can always use shop-bought if you are short on time.
:
This delicious pie is ready to eat within an hour of putting it in the oven (Image: Getty)
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Ingredients
For the flaky pastry
125g butter, frozen for one hour
125g hard vegetable fat, such as Trex, frozen for one hour
350g plain flour, plus extra for dusting
One free-range egg, beaten for egg wash
For the pie filling
60g butter
Two small leeks, thinly sliced
One onion, thinly sliced
450g potatoes, cut into 2cm cubes
600ml full-fat milk
50g plain flour
One tablespoon of Dijon mustard
One tablespoon of fresh thyme
50g mature cheddar, finely grated
50g Parmesan
Salt and freshly ground black pepper
Don’t miss… [EXPLAINER]
Homemade pastry makes the pie taste even better (Image: Getty)
Method:
Melt the butter in a wide-lidded saucepan over medium heat for the filling. Add the leeks and onions, frying them together for a few minutes before covering them with a lid and cooking for 15 minutes until tender.
Meanwhile, bring a pot of salted water to a boil. Add the potatoes and boil for eight to ten minutes, or until just tender, draining them.
Gently warm the milk before removing the lid from the leeks and turning up the heat to cook off any excess liquid. Sprinkle in the flour, stirring it before gradually pouring in the milk and boiling it until thickening.
Add the mustard, thyme, cheese and potato, seasoning the mixture well with salt and pepper.
Pour the mixture into a 25cm pie dish and sit a funnel in the middle before setting it aside to cool.
To make the pastry, place the flour in a bowl and coarsely grate the butter and vegetable fat into it. Add 150ml of cold water to the flour and stir to make a firm dough.
Knead the dough on a floured surface, rolling it into a rectangle. Fold the bottom third of the rectangle up into the centre, and fold the top third down, like a letter.
Turn 90 degrees, roll out to a rectangle, and fold in the same way again. Turn 90 degrees and fold again, then repeat. Chill it in the fridge for 90 minutes.
Preheat the oven to 220C or 200C Fan and roll out the pastry, cutting off a 1cm wide strip long enough to fit the circumference of the pie dish.
Roll the remaining pastry into a circle about 3cm bigger than the pie dish. Wet the lip of the pie dish, lay the thin strips of pastry on top, and press down. Wet the top of the pastry lid, lay the circle on top, press down, and crimp the edge, then make a steam hole to expose the funnel.
Roll the pastry trimmings and cut leaf shapes for decoration. Brush the pastry lid with egg wash, arrange the leaves on top and brush those with egg wash.
Put the pie on a baking tray and bake for 40 to 45 minutes until golden brown and crisp and the filling is piping hot. Serve with vegetables.