Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Rooster Potato and Leek Pie

Michel Roux of Le GavrocheThis recipe for Rooster Potato and Leek Pie by Michel Roux comes from Albert Bartlett (www.albert-bartlett.co.uk), Britain’s leading grower and packer of root vegetables. A family business for more than 50 years, they are fiercely committed to natural farming with minimum interference.

Michel Roux is one of Britain’s most famous chefs. Since 1991 he has been Chef de Cuisine at Le Gavroche, his family’s celebrated London restaurant and the first in the UK to enjoy one, two and three star status in the Michelin Guide. A regular writer and broadcaster, Michel has won numerous culinary awards and was recently elected to membership of the prestigious Maitre Cuisinier de France.

This is just one of the range of recipes he has created to take advantage of the Rooster potato’s unique texture and flavour.

Ingredients for Potato and Leek Pie

750g Rooster potatoes
300g well washed leeks
1 onion
50g butter
300g puff pastry
4 tablespoons of chopped flat parsley
1 egg
100ml boiled double cream

How to make Potato and Leek Pie

  • Peel the potatoes and then slice on a mandoline.
  • Finely slice the onion and leeks. Melt the butter in a pan, add the onion, and sweat for 2-3 minutes without browning.
  • Add the leeks and cook together until softened.
  • Add the sliced potatoes and cook for 5 - 6 minutes. Season and leave to cool.
  • Roll out two thirds of the puff pastry and line a 20 cm dish. Roll out the remaining pastry to make a lid and rest in fridge for 30 minutes.
  • Mix the parsley with the cooled potato and leek mixture, and spoon into the pastry case.
  • Brush the edges with beaten egg and cover with puff pastry lid. Press the edges together, make a small hole in the centre and brush the top with the rest of the beaten egg.
  • Bake for 45 minutes to 1 hour at 180°C. Cover if it starts to becomes too brown.
  • Once cooked, leave to rest for 30 minutes before pouring the boiled cream into the pie through the hole in the centre.
  • Leave to cool and serve at room temperature.

Rooster Potato and Leek Pie

Serves 6

www.albert-bartlett.co.uk

EMAIL US