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Leek and Potato Pie



  • 1.

    Gently melt the butter in a fry pan then add the olive oil, leeks and garlic and cook until softened, then add the wine and boil.

  • 2.

    Once the wine has boiled add the potatoes, cream and chilli and simmer for 10 minutes.

  • 3.

    Take off the heat and line your pastry case with the pastry, then mix in the eggs, parmesan and parsley. Bake at 180 degrees for 45 minutes.


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Andrew Graham

Shiraz, Merlot and Cabernet are the best wines to pair with Leek and Potato Pie.


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