CYPRUS POTATO PIE
This hearty and comforting pie is filled with tender leeks, creamy goat's cheese, Cyprus potatoes, and briny olives, all wrapped up in a golden, flaky crust. The flavors meld together beautifully, creating a delicious and satisfying meal perfect for any occasion. Serve slices of this delightful pie alongside a refreshing green salad for a truly lovely dining experience.
— Constant Cookbook
Ingredients
- 3 leeks cut into chunks
- 50g butter
- 1 sprig fresh thyme
- 1 sprig of marjoram
- 500g Cyprus potatoes, peeled and chopped into thick slices
- 140g Goats cheese, cut into small chunks
- 500g pack short crust pastry
- 10 green olives, stoned and halved
- 1 egg, beaten
Instructions
- Put the leeks, butter and thyme in a pan, cover and cook over a low heat for about 20 minutes until very soft, stirring occasionally.
- While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 minutes until just cooked.
- Drain the potatoes and stir into the cooked leeks then add the olives.
- Leave to cool, stir in the goats cheese and season with sea salt and plenty of black pepper. Add the marjoram leaves
- Heat the oven to 200C/fan 180C/gas 6.
- Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to around about 5cm bigger than the first.
- Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border.
- Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb.
- Brush the pie all over with egg.
- Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges.
- Serve with a salad of lightly dressed Cos lettuce.
Yield
Serves 4
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