{"id":2540,"date":"2023-02-01T11:16:05","date_gmt":"2023-02-01T11:16:05","guid":{"rendered":"https:\/\/www.fiveminutesspare.com\/food\/?p=2540"},"modified":"2023-02-01T11:16:05","modified_gmt":"2023-02-01T11:16:05","slug":"potato-leek-and-cheese-pie","status":"publish","type":"post","link":"https:\/\/www.fiveminutesspare.com\/food\/potato-leek-and-cheese-pie\/general\/","title":{"rendered":"Potato, leek and cheese pie"},"content":{"rendered":"<p>This is made possible by <a href=\"https:\/\/www.bbc.co.uk\/\">BBC<\/a> Foods!<\/p>\n<h2 class=\"recipe-ingredients__heading gel-double-pica\">Ingredients<\/h2>\n<h3 class=\"recipe-ingredients__sub-heading gel-great-primer-bold\">For the flaky pastry<\/h3>\n<ul class=\"recipe-ingredients__list\">\n<li class=\"recipe-ingredients__list-item\">125g\/4\u00bdoz\u00a0butter, frozen for 1 hour<\/li>\n<li class=\"recipe-ingredients__list-item\">125g\/4\u00bdoz hard vegetable fat, such as Trex, frozen for 1 hour<\/li>\n<li class=\"recipe-ingredients__list-item\">350g\/12oz\u00a0plain flour, plus extra for dusting<\/li>\n<li class=\"recipe-ingredients__list-item\">1 free-range egg, beaten for\u00a0egg wash<\/li>\n<\/ul>\n<h3 class=\"recipe-ingredients__sub-heading gel-great-primer-bold\">For the pie filling<\/h3>\n<ul class=\"recipe-ingredients__list\">\n<li class=\"recipe-ingredients__list-item\">60g\/2\u00bcoz\u00a0butter<\/li>\n<li class=\"recipe-ingredients__list-item\">2 small\u00a0leeks, thinly sliced<\/li>\n<li class=\"recipe-ingredients__list-item\">1\u00a0onion, thinly sliced<\/li>\n<li class=\"recipe-ingredients__list-item\">450g\/1lb\u00a0potatoes, cut into 2cm\/\u00bein cubes<\/li>\n<li class=\"recipe-ingredients__list-item\">600ml\/20fl oz full-fat\u00a0milk<\/li>\n<li class=\"recipe-ingredients__list-item\">50g\/1\u00beoz plain\u00a0flour<\/li>\n<li class=\"recipe-ingredients__list-item\">1 tbsp\u00a0Dijon mustard<\/li>\n<li class=\"recipe-ingredients__list-item\">1 tbsp chopped fresh\u00a0thyme<\/li>\n<li class=\"recipe-ingredients__list-item\">50g\/1\u00beoz mature\u00a0cheddar, finely grated<\/li>\n<li class=\"recipe-ingredients__list-item\">50g\/1\u00beoz\u00a0Parmesan\u00a0or vegetarian hard cheese, finely grated<\/li>\n<li class=\"recipe-ingredients__list-item\">salt and freshly ground\u00a0black pepper<\/li>\n<\/ul>\n<h2 class=\"recipe-method__heading gel-double-pica\">Method<\/h2>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">For the filling, melt the butter in a wide lidded saucepan over a medium\u2013high heat.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Add the leeks and onion and fry for a few minutes.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Cover, lower the heat and cook for 15 minutes.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Meanwhile, bring a pot of salted water to the boil. Boil the potatoes for 10 minutes.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Gently warm the milk.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Remove the lid from the leeks, turn up the heat and cook off any excess liquid.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Sprinkle in the flour, stir and cook for 1 minute. Gradually pour in the milk, stirring all the time, and bring to the boil until thickened.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Add the mustard, thyme, cheeses and potato.<\/p>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Season with salt and pepper.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Pour the mixture into a 25cm pie dish and sit a pie funnel in the middle.<\/p>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Set aside to cool.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">To make the pastry, put the flour into a bowl. Coarsely grate the butter and vegetable fat into the flour.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Add 150ml cold water and stir to make a firm dough. Sprinkle the work surface with flour.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Knead the dough, then roll it out into a rectangle.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Fold the bottom third of the rectangle up into the centre, and fold the top third down, like a letter.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Turn 90 degrees, roll out to a rectangle and fold in same way again. Turn 90 degrees and fold again, then repeat.<\/p>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Chill in the fridge for 30 minutes.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Preheat the oven to 220C\/200C Fan\/Gas 7.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Roll out the pastry and cut off 1cm\/\u00bdin-wide strip long enough to fit around the circumference of the pie dish.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Roll the remaining pastry into a circle about 3cm bigger than the pie dish.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Wet the lip of the pie dish, lay the thin strip of pastry on top and press down.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Wet the top of the pastry lip and lay the circle on top, press down and crimp the edge. Make a steam hole to expose the funnel.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">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 too.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Put the pie dish on a baking tray and bake for 40\u201345 minutes, or until golden-brown and crisp and the filling is piping hot. Serve with green vegetables.<\/p>\n<\/li>\n<\/ol>\n<p><em><strong>Banner and Image Credit: <a href=\"https:\/\/www.bbc.co.uk\/\">BBC<\/a><\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is made possible by BBC Foods! Ingredients For the flaky pastry 125g\/4\u00bdoz\u00a0butter, frozen for 1 hour 125g\/4\u00bdoz hard vegetable fat, such as Trex, frozen for 1 hour 350g\/12oz\u00a0plain flour, plus extra for dusting 1 free-range egg, beaten for\u00a0egg wash For the pie filling 60g\/2\u00bcoz\u00a0butter 2 small\u00a0leeks, thinly sliced 1\u00a0onion, thinly sliced 450g\/1lb\u00a0potatoes, cut into&#8230;<\/p>\n","protected":false},"author":58,"featured_media":2541,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[291],"tags":[],"class_list":["post-2540","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"_links":{"self":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2540","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/users\/58"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/comments?post=2540"}],"version-history":[{"count":1,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2540\/revisions"}],"predecessor-version":[{"id":2542,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2540\/revisions\/2542"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/media\/2541"}],"wp:attachment":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/media?parent=2540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/categories?post=2540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/tags?post=2540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}