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 …

Preparation time 10 minutes
Cooking time 35 minutes
  • 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.

calories: 531 calories (27%)Carbohydrates: 51 g (17%)Proteins: 8 g (16%)Lipids: 33 g (51%)Saturated fat: 10 g (50%)Polyunsaturated fats: 4 gMonounsaturated fats: 17 gCholesterol: 19 mg (6%)Sodium: 218 mg (9%)Potassium: 543 mg (16%)Fiber: 4 g (16%)Sugar : 4 g (4%)Vitamin A: 1032 UI (21%)Vitamin C : 26 mg (32%)Calcium: 85 mg (9%)Iron : 4 mg (22%)

The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.

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