Wholesome Potato, Leek and Cheese Pie | Mary Berry Everyday | Mary Berry

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while maintaining flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while adding creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used in place of butter.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber while store-bought saves time.

Fry a couple of leeks and an onion in butter.

Add 50 g of flour to coat the onion and leeks.

Pour in 600 ml of hot milk and stir until it coats the back of a spoon.

Add 50 g of mature cheddar cheese and 50 g of Parmesan cheese to the mixture.

Add finely chopped thyme and season well with salt, keeping in mind the saltiness of the cheese.

Add French Dijon mustard to the mixture.

Cube and cook about 450 g of potatoes until tender, then let them cool completely before adding to the mixture.

Make a quick flaky pastry by grating in 125 g of cold lard and the same amount of very cold butter to 350 g of flour.

Add about 150 ml of cold water to the flour and fat mixture.

Roll out the pastry to trap air and create layers, folding it over several times.

Wrap the pastry and chill in the fridge for at least half an hour.

Prepare the pie by placing a strip of pastry around the edge for a raised look.

Place a handleless cup in the middle to support the pastry and keep it higher than the filling.

Cover the pie with the lid of pastry and finish with any desired touches.

Bake in the oven at 200°C fan for about 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens