Rooster Potato and Leek Pie
recipe for Rooster Potato and Leek Pie by Michel
Roux comes from Albert Bartlett (www.albert-bartlett.co.uk),
Britains 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.
Roux is one of Britains most famous chefs. Since
1991 he has been Chef de Cuisine at Le Gavroche, his
familys 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
This is just one of the range of recipes he has created
to take advantage of the Rooster potatos unique
texture and flavour.
for Potato and Leek Pie
750g Rooster potatoes
300g well washed leeks
300g puff pastry
4 tablespoons of chopped flat parsley
100ml boiled double cream
to make Potato and Leek Pie
the potatoes and then slice on a mandoline.
slice the onion and leeks. Melt the butter in a pan,
add the onion, and sweat for 2-3 minutes without browning.
the leeks and cook together until softened.
the sliced potatoes and cook for 5 - 6 minutes. Season
and leave to cool.
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.
the parsley with the cooled potato and leek mixture,
and spoon into the pastry case.
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
for 45 minutes to 1 hour at 180°C. Cover if it
starts to becomes too brown.
cooked, leave to rest for 30 minutes before pouring
the boiled cream into the pie through the hole in
to cool and serve at room temperature.