BY Follow Your Heart
| Moderate | Vegan | Soy Free
Cheesy Potato and Leak Pie
INGREDIENTS
- 1 lb Yukon gold potatoes, cut into ⅛ inch thick slices
- 1 ½ cups sliced leeks, ⅛ inch thick, rinsed
- 3 cups chicken-style broth
- ½ tsp minced fresh rosemary
- ⅓ cup Follow Your Heart Dairy-Free Cream Cheese, softened
- 1 tbsp Dijon mustard
- ½ cup Follow Your Heart Dairy-Free Shredded Mozzarella
- 2 sheets (17oz) puff pastry
- ½ cup Follow Your Heart Dairy-Free Shredded Cheddar
- 2 tbsp aquafaba (the liquid from a can of chickpeas)
INSTRUCTIONS
- In a deep skillet or pot, add potatoes and leeks, and cover with broth. Bring to a boil, reduce to a simmer, and cook 3 to minutes until potatoes begin to soften, and can be pierced with a fork. Strain, and let cool.
- While potatoes and leeks drain, in a medium mixing bowl, add rosemary, cream cheese, mustard, and mozzarella, and mix to combine.
- Add potatoes and leeks to bowl, and, with your hands, gently massage cheese mixture and potatoes to combine, making sure not to break potatoes up. Also separate rings of the leeks, as you mix it all together. Set aside.
- Pre-heat oven to 400° F, and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one sheet of pastry to a 12”x12” square, and place on sheet pan.
- Pile potato mixture in middle of pastry sheet in a circular shape about 6” to 7” in diameter, and firmly press into shape to compact the mixture. Spread cheddar cheese over top.
- Roll second sheet of puff pastry out to a 14”x14” square, and drape it over top of potato pile. Smooth down sides to ensure there are no air pockets.
- Using a sharp knife cut excess pastry in a circular shape leaving a 1 inch border of dough from base of the potato pile.
- Brush aquafaba all over the surface of the dough.
- Using a dull knife (like a butter knife) lightly trace a circle around base of potato mixture without cutting all the way through.
- Using a dull knife score a spiral pattern using concentric arcs originating at middle of the dome, and extending not quite to the base.
- Crimp 1 inch border of dough with a fork to seal edges.
- Bake for 30 minutes, until puffed and golden. Let rest at least 10 minutes before cutting.
Cheesy Potato and Leak Pie
BY Follow Your Heart
| Moderate | Vegan | Soy Free
