Potato and leek slice recipe
A take on the classic cheese and onion slice. It's packed with so much flavour and best eaten in slices. You'll need a dish that measures approximately 10 x 5cm (4 x 2 inches).
Ingredients
- 1 potato, diced
- 1 leek, sliced
- 1 handful grated cheddar cheese
- 20 x 20cm (8 x 8in) sheet of puff pastry
- 1 egg, beaten
- 1 glug of olive oil
- 1 pinch each of salt and pepper
- 1 potato, diced
- 1 leek, sliced
- 1 handful grated cheddar cheese
- 20 x 20cm (8 x 8in) sheet of puff pastry
- 1 egg, beaten
- 1 glug of olive oil
- 1 pinch each of salt and pepper
- 1 potato, diced
- 1 leek, sliced
- 1 handful grated cheddar cheese
- 20 x 20cm (8 x 8in) sheet of puff pastry
- 1 egg, beaten
- 1 glug of olive oil
- 1 pinch each of salt and pepper
Details
- Cuisine: British
- Recipe Type: Pastry
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 45 mins
- Serves: 1
Step-by-step
- Season and pan-fry the diced potato in a splash of olive oil over a medium heat for about 10 minutes until soft, then add the sliced leek and continue to pan-fry for another 5 minutes.
- Transfer to a bowl, add the cheddar and mix everything together, crushing the potatoes slightly.
- Line a rectangular dish with cling film. Transfer the filling to the dish and squash it down with the back of a spoon. Refrigerate for about 1 hour until it sets into a block shape.
- Preheat your oven to 190°C/375°F/gas mark 5.
- Remove the block of filling from the dish and wrap it in the sheet of puff pastry.
- Place on a lined baking tray, brush with beaten egg and bake in the oven for about 30 minutes until golden brown, then serve.
This recipe is from Meat-Free One Pound Meals by Miguel Barclay. Published by Headline Home, £16.99, out now.
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