All you need to make this potato and leek pie is a little pastry, a tasty filling and a hot oven. No pie dish required!
- Preheat oven to 220°C/200°C fan-forced. Process flour and butter until mixture resembles breadcrumbs. Add egg yolk, chilled water and rosemary. Process until mixture just comes together, adding extra water if needed. Turn dough onto a lightly floured surface. Knead until smooth.
- Place dough between 2 sheets of baking paper. Roll out to form a 30cm round. Place on a baking tray lined with baking paper. Cover. Refrigerate for 30 minutes.
- Meanwhile, place leek in a microwave-safe bowl. add 1 teaspoon cold water. Cover with plastic wrap. Microwave on high (100%) for 1 to 2 minutes or until just tender. Transfer to a bowl. Add feta and garlic. Stir to combine. Add potato to microwave-safe bowl. Add 2 teaspoons cold water. Cover loosely with plastic wrap. Microwave on high (100%) for 2 to 3 minutes or until almost tender. Drain. Sprinkle leek mixture over pastry, leaving a 3cm border. Arrange potato, slightly overlapping, over leek mixture. Fold pastry edge over filling. Drizzle potato with oil. Season with salt and pepper. Brush pastry with egg. Bake for 30 minutes or until pastry is golden and potato tender. Serve with rosemary sprigs.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set