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Leek and Potato Pie


  • 2 leeks cleaned and sliced

  • 1 kg potatoes peeled and sliced

  • ½ cup curly parsley, chopped

  • 1 clove of garlic finely sliced

  • ½ green chilli, finely sliced

  • 50g butter

  • Splash of olive oil

  • Splash of white wine

  • 100 ml thickened cream

  • 2 eggs, beaten

  • 1 cup grated parmesan

  • 1 sheet of shortcrust pastry


  • 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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