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5 from 10 votes

Cheesy leek and potato pie

This is a gorgeous potato, leek and cheese pie with a flaky pastry top. It's quick to make, ultra comforting, and the cheese sauce is extra tasty and simple thanks to melty, tasty Primula Cheese.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Pies and quiches
Cuisine: English
Keyword: cheese, leek, pie, potatoes
Servings: 6 servings
Calories: 693kcal
Author: Emily Leary


For the filling

  • 1 kg baby potatoes
  • 50 g butter plus some to grease
  • 550 g leeks (4 medium), trimmed and sliced
  • 2 cloves garlic minced
  • 200 g petit pois
  • Salt and pepper

For the sauce

  • 550 ml whole milk
  • 50 g plain flour
  • 50 g butter
  • 2 tubes Primula Original Cheese
  • Salt and pepper

To top

  • 1 sheet ready roll puff pastry
  • 1 egg


To make the filling

  • Place the potatoes in a large pan of cold water and bring to the boil. Cook for 8 minutes until parboiled. Drain, and rinse with cold water. Set aside to cool.
  • Melt the butter in a large pan over a low heat.
  • Add the leeks, garlic and a pinch of salt and pepper and sweat for a couple of mins until soft.
  • Add the peas, stir through and set aside to cool.

To make the sauce

  • Put the milk, butter and flour in a pan.
  • Whisk over a low heat until it thickens.
  • Taste to make sure the flour has cooked out, then add the Primula and whisk through. It will melt easily into the sauce.
  • Season if necessary and set aside to cool.

To bring it all together

  • Preheat the oven to 200C (180C fan, 400F). Grease a high-sided, medium-sized roasting tray, not larger than your puff pastry sheet. Make sure it’s a tray with a lip for the pastry to sit on.
  • Tip the cooled veggies into the tray.
  • Pour the cooled cheese sauce over the veggies.
  • Unroll your sheet of puff pastry and lay on top of your roasting tray.
  • Press a fork around the edges to seal. I find dipped the fork in a little flour helps it to press without sticking.
  • Trim the edges with a sharp knife.
  • If you like, you can use your pastry offcuts to create a pattern on top of your pastry lid.
  • Beat the egg with a splash of cold water to create an egg wash, then brush all over the pastry. Make a little hole in the centre of the pie to allow steam to escape.
  • Place the tray in the oven and bake for 25-30 mins until golden.



Calories: 693kcal | Carbohydrates: 78g | Protein: 17g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 72mg | Sodium: 452mg | Potassium: 1113mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2388IU | Vitamin C: 57mg | Calcium: 203mg | Iron: 5mg