A simple and tasty puff pastry potato pie recipe. Easy to make and a sure winner for the whole family.
For the puff pastry pie:
1roll fresh puff pastry,cut in half into two equal sized pieces (275 g - 320 g package)
1egg,for the egg wash
For the potato-leek filling:
600gpotatoes,peeled and thinly sliced with mandoline
1large leek,white and light green parts, sliced in half lengthwise, then thinly sliced
1small yellow onion,finely chopped
2tablespoonsextra virgin olive oil
2teaspoonschopped fresh thyme leaves
a good grind of freshly ground black pepper
100gfreshly grated gruyere cheese
Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
Place the sliced potatoes, leeks, and diced onion on baking sheet and toss with the olive oil, thyme, freshly ground black pepper, and salt. Spread into an even layer and roast in the middle of the oven for 20 to 25 minutes, gently flipping the mixture halfway through, until the potatoes, leeks, and onions are lightly caramelised and the potatoes are mostly cooked through.
Remove from the oven and transfer the potato-leek mixture to a large mixing bowl. Stir in the the crème fraîche until well combined. Season with a little more salt and pepper, to taste.
Line a second sheet pan with parchment paper. (Or rinse the same baking sheet to cool it back down to room temperature).
Increase the oven temperature to 400°F /200°C. In a small bowl, lightly beat the egg and set aside.
Cut the puff pastry roll in half, to create two equal sized rectangular pieces.
Set one half the puff pastry on the parchment lined sheet pan. Spread the potato-leek mixture evenly into a thick, even layer leaving a 1-1,5 cm border on all sides.
Sprinkle the grated cheese evenly over potato-leek filling.
Place the other pastry half on top of the filling, lining up the edges. Use a fork to seal and crimp the borders.
Brush the entire surface with egg wash and cut a couple slits in the top to release steam. Sprinkle lightly with salt and black pepper.
Transfer to the oven and bake at 400°F /200°C, rotating the pan halfway through, until it becomes a deep golden brown color, about 25 to 30 minutes. Let cool for 2-3 minutes before slicing into pieces for serving. Enjoy!
Leftovers keep well stored in refrigerate for up to 2-3 days.
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