Pork Leek and Potato Pie
Pork leek and potato pie is a heartwarming dish that combines tender pork shoulder, sweet leeks, and creamy potatoes, all encased in a golden, flaky pastry. This comforting pie not only fills your kitchen with an irresistible aroma but also evokes cherished family memories. Perfect for gatherings or cozy nights in, it’s a delightful meal that promises to impress everyone at the table.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Ingredients
Scale
- 2 lbs pork shoulder, cut into bite-sized pieces
- 3 medium leeks, cleaned and chopped
- 2 cups starchy potatoes (e.g., Russet), diced
- 1 sheet puff pastry (store-bought)
- 1 cup low-sodium vegetable broth
- ½ cup sour cream (full-fat)
- 2 tsp fresh thyme leaves
- 1 egg (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a hot skillet, sear pork pieces until browned on all sides. Season with salt and pepper.
- Add leeks and potatoes; sauté for about 5 minutes until softened.
- Pour in vegetable broth and thyme; simmer for about 30 minutes until the pork is tender.
- Stir in sour cream and adjust seasoning as needed.
- Roll out puff pastry; line a baking dish with half the pastry. Fill with pork mixture, then cover with remaining pastry and seal edges.
- Brush top with egg wash and bake for 25-30 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
Keywords: For added flavor, consider substituting pork with chicken or adding herbs like rosemary. Leftover pie can be stored in an airtight container for up to three days; reheat at 350°F until warmed through.