Organic Rooster and Leek Pie: Difference between revisions
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| 50g [[Butter]] | | 50g [[Butter]] | ||
| 300g [[Puff pastry|puff pastry]] | | 300g [[Puff pastry|puff pastry]] | ||
| 4 | | 4 tablespoons of Flat leaved [[Parsley]], chopped | ||
| 1 [[free range egg]] | | 1 [[free range egg]] | ||
| 100ml [[Double cream|double cream]], [[Boiled|boiled]] | | 100ml [[Double cream|double cream]], [[Boiled|boiled]] | ||
Revision as of 18:08, 18 December 2021
| Organic Rooster and Leek Pie | |
|---|---|
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| Servings: | Serves 6 |
| Calories per serving: | 543 |
| Ready in: | 1 hour 25 minutes |
| Prep. time: | 40 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 20th January 2013 |
Albert Bartlett products can be found in most UK supermarkets. You can find out more about their products at http://albertbartlett.co.uk.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 750g Organic Rooster Potatoes
- 300g Leeks, well washed
- 1 Onion
- 50g Butter
- 300g puff pastry
- 4 tablespoons of Flat leaved Parsley, chopped
- 1 free range egg
- 100ml double cream, boiled
Method
- Peel then slice potatoes on a mandolin.
- Finely slice the onions and leeks.
- Melt the butter in a pan, add the onion and sweat these for 2-3 minutes without browning.
- Add the leeks and cook together until softened.
- Add the sliced potato and cook for 5-6 minutes.
- Season and leave to cool.
- Roll out two thirds of the puff pastry and line a 20cm dish.
- Roll out the remaining pastry to make a lid and rest in the fridge for 30 minutes.
- Mix the parsley with the cooled potato and leek mixture, spoon into the pastry case, brush the edges with beaten egg and cover with puff pastry.
- Press the edges together, make a small hole in the centre and brush the top with the rest of the beaten egg.
- Bake for 45 minutes - 1 hour at 180° C (350° F - gas 4), covering if it browns too much.
- Once cooked, leave to rest for ½ hour before pouring the boiled cream into the pie through the hole in the centre.
- Leave to cool and serve at room temperature.
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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk
Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.
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