Prepare to be transported to a culinary paradise with this irresistible French-inspired pie that will make your taste buds dance with joy! Imagine cutting through a golden, flaky puff pastry to reveal a creamy, luxurious filling of buttery mashed potatoes and delicate leeks. This show-stopping dish is not just a meal – it's an experience that combines rustic comfort with elegant sophistication, guaranteed to impress your family and dinner guests alike.
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 lbs potatoes, peeled and cubed
- 2 leeks, cleaned and sliced
- 1/2 cup butter
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C), ensuring the rack is positioned in the center for even baking.
- Place peeled and cubed potatoes in a large pot of cold, salted water. Bring to a boil over high heat and cook for 15-18 minutes until potatoes are tender and can be easily pierced with a fork.
- While potatoes are cooking, clean and slice leeks, using only the white and light green parts. Sauté leeks in 1/4 cup butter over medium heat until soft and translucent, approximately 5-7 minutes.
- Drain potatoes thoroughly and return to the pot. Add remaining butter, heavy cream, sautéed leeks, salt, and pepper. Mash until smooth and creamy, adjusting seasoning to taste.
- Roll out puff pastry sheet on a lightly floured surface. Transfer mashed potato and leek mixture into a 9-inch pie dish, spreading evenly.
- Carefully drape puff pastry over the potato mixture, trimming excess edges and creating decorative crimps around the rim. Cut 2-3 small vents in the top to allow steam to escape.
- Brush the pastry surface generously with beaten egg, which will create a golden, glossy finish when baked.
- Bake in preheated oven for 25-30 minutes, or until pastry is puffed and deep golden brown.
- Remove from oven and let rest for 10 minutes before serving to allow filling to set and pastry to stabilize.
Tips
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for the creamiest mashed potato texture.
- Leek preparation is key: Clean leeks thoroughly by slicing and soaking in cold water to remove any hidden dirt between layers.
- Temperature matters: Ensure your butter and cream are at room temperature for smoother, more even mixing.
- Pastry pro tip: Keep your puff pastry cold until just before use to ensure maximum flakiness and rise.
- Egg wash secret: For an extra-glossy, golden-brown crust, use a mix of egg yolk and a splash of milk instead of just beaten egg.
- Resting is crucial: Allow the pie to rest for 10 minutes after baking to let the filling set and make cutting easier.
- Make ahead friendly: You can prepare the mashed potato filling a day in advance and assemble the pie just before baking.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 6g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 95mg
