Cheesy Leek, Potato & Mustard Pie With Asparagus
This family favourite pie is a winner. You'll simmer leek and potato with three cheeses for your filling before stirring through Dijon mustard. Top it with pastry, bake till bubbling and serve up with tender asparagus.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Flour, Salt, Olive oil, Water, Milk (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Peel and finely chop your brown onion[s] and your garlic
Heat a large, wide-based pan (preferably with a matching lid), with a small drizzle of olive oil over a medium heat
Once hot, add the chopped onion and garlic and cook for 7-8 min or until softened
Meanwhile, boil a kettle
Peel your potatoes
Cut the peeled potatoes into small bite-sized pieces
Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and chop into large chunks
Grate the cheddar cheese and Italian hard cheese finely
Once the onion has softened, add the chopped potatoes and leek to the pan with a generous pinch of salt and pepper and mix everything together
Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and give everything a good mix up
Add 250ml [350ml] [450ml] boiled water with your vegetable stock mix, soft cheese, grated cheddar, 1/3 of your grated Italian hard cheese (you'll use the rest later!) and your Dijon mustard
Add your Chinese rice wine and mix it all together and cook for 6-7 min – this is your creamy leek & potato mixture
Dust your work surface with a generous sprinkling of flour
Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin
Cut the pastry into triangles, roughly the size of your palm
Transfer the cheesy leek & potato mixture to an oven-proof dish
Top the mixture with the pastry triangles, leaving some gaps in between and brush with a little milk
Sprinkle over the remaining grated Italian hard cheese and put the dish in the oven for 20-25 min or until golden and bubbling – this is your cheesy leek, potato & mustard pie
Add your asparagus to a large piece of tin foil (or two!) with a large splash of cold water
Scrunch the foil around the asparagus to form a tightly sealed parcel and add to a baking tray
Tip: Cooking for 3 or more? Make 2 separate parcels!
When the pie is almost ready, put the tray in the oven for 8-10 min or until the asparagus are tender with a slight bite
Serve the cheesy leek, potato & mustard pie with the steamed asparagus to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mustard, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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