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Potato & Leek Pie

Combine these kitchen staples together to serve up a flavoursome winner of a dish
Difficulty Level: Moderate
Serves: 4


For the Pastry:
2 cups of plain flour
150g of butter, chilled and chopped into small cubes
1 egg yolk
1 teaspoon of chopped rosemary
2 tablespoons of cold water
For the Potato and Leek Filling:
300g of white washed potatoes, peeled and sliced thinly
1 medium leek, sliced thinly
150g of feta, crumbled
3 cloves of garlic, diced
1 egg, beaten
1 teaspoon of chopped rosemary
Olive oil


  1. Pre-heat the oven to 200 C and line a baking tray with baking paper
  2. In a large bowl, rub the butter into the flour until it resembles breadcrumbs. Mix in the egg yolk, water and rosemary and form a dough. Knead the dough on a floured surface until smooth and then refrigerate for 30mins
  3. Fry the potatoes in olive oil on medium heat for 5mins, or until softened. Transfer to a bowl
  4. Fry the leek and garlic for 5mins, until fragrant. Transfer to a bowl and mix in the feta
  5. Roll the dough out to form a circle around 30cm in diameter. Place the dough on the baking tray
  6. Spread the leek mixture over the pastry, leaving a 3cm border. Arrange the potatoes on top and then fold the pastry edge over the filling
  7. Drizzle the potatoes with olive oil, brush the pastry with egg and sprinkle rosemary over the top. Bake the pie for 30mins or until the pastry is golden and the potatoes are cooked through