Vegetarian recipe – Potato and leek pie
This vegetarian pie recipe combines the mild flavor of leeks with creamy potatoes. Crème fraîche with old-fashioned mustard enhances the taste of leek and gives it new perspectives! In short, it’s good, it’s quick to do, so what more do you need? Nothing …
- 350 g potato, peeled, cut into thin slices
- 15 ml olive oil
- 2 leek, (white) minced
- 130 g sour cream
- 1 case old-style mustard
- 1 case thyme
- 1 puff pastry
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Preheat the oven to 180°C.
Steam the potatoes until just tender.
Meanwhile, heat a little olive oil in a pan, add the leeks, salt and pepper, cook for 7 to 8 minutes until just tender.
In a bowl, mix the liquid cream with the mustard, thyme, salt and pepper.
Spread the dough in a mold, prick it, add the cream mixture, the leeks, the potatoes, leaving a 5 cm margin, then fold the edges inwards.
Bake for 20 to 30 minutes until the dough is cooked.
The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.
