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Leek, pea & cheese pie


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Cook the potato in a pot of lightly salted, boiling water until tender. Then drain well, roughly mash and set aside. 
  • At the same time, heat a little oil and the butter in a heavy-bottomed pan and gently sauté the leek until also tender, stirring now and again. 
  • Then add the mashed potato, peas and grated cheese with a little salt. Stir until well combined. 
  • Beat the milk with the egg. 
  • Cut out two large pastry rounds and place one in a lightly oiled, large baking tray. Brush the edges with egg wash and spoon the mixture on top, leaving an edge. 
  • Then place the other pastry round on top, crimp the edges with a fork and generously brush all over with egg wash. Cook in the oven for about 15-20 mins. 
  • Serve with a salad on the side. 
  • nb.  You could make small pies, if you prefer.


  • 1 large potato, peeled & cut into chunks
  • sea salt
  • vegetable oil
  • a dollop of butter
  • 1 leek, washed well & finely sliced
  • ½ cup frozen peas, thawed
  • 100 gm grated tasty cheese
  • ¼ cup milk
  • 1 large egg
  • 2 puff pastry sheets
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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