All Saints Leek & Potato Hereford Pie
Submitted by fiestass
British leek and potato pie wrapped in crispy phyllo with cider-cream sauce and Hereford cheese. Elegant vegetarian main with layers of buttery, golden pastry.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsLeeks soften in butter before bathing in hard cider that reduces to a concentrated, slightly sweet base for the creamy sauce.
Sliced potatoes must cook completely before assembling since the cider’s acidity prevents further cooking once combined.
Layers of butter-brushed phyllo create a shatteringly crisp shell around the rich, cheesy filling, with scrunched pastry on top for dramatic texture.
Kitchen Tips
- Use dry or hard cider, not sweet apple cider, for proper flavor balance
- Cook potatoes until fully tender in the boiling water before adding to the sauce
- Work quickly with phyllo and keep unused sheets covered with a damp towel to prevent drying
- Scrunch the top phyllo sheets loosely for an artisan bakery look
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Melt a third of the butter in a large frying pan and cook the leeks for 6 to 8 minutes until softened, stirring occasionally.
Add the cider, bring to the boil and boil fiercely, uncovered, until reduced by about two thirds.
Add the cream, bring back to the boil and boil fiercely for 3 to 5 minutes until the sauce has reached the consistency of thick cream.
Remove from the heat and stir in the mustard, eggs and cheese.
Meanwhile, cook the potatoes (no need to peel) in boiling water for 3 to 4 minutes until tender.
Be sure that they are cooked as the acidity from the cider will prevent them cooking further when added to the sauce.
Drain and mix gently with the leek mixture. Season.
Melt the remaining butter.
Use a little to brush the base of a 12×9-inch baking dish .
Place a sheet of filo pastry on top and brush with a little more butter.
Repeat with 4 more sheets of pastry to cover the base and sides of the dish, overlapping the edges.
Spread the filling inside, then layer another 5 sheets of pastry, in the same way as before, over the top.
Fold over any overlapping pastry. Brush two more sheets with the remaining butter, gently scrunch, and place on top of the pie.
Bake for 30 to 40 minutes until golden.
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