Leek and Sweet Potato Creamy Pot Pie

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When the days start to get shorter and the nights get colder one of the best things is to tuck into a lovely, hot pie. This pie is super easy, quick to make and one of the richest, comforting pies I’ve ever had.

This pie has a flaky, buttery pie crust and lightly fried leeks, slightly smashed sweet potato and a rich creamy sauce. Imagine pairing this with the cool, late Autumn breeze on the back deck.

If you don’t have time to make the pastry (though I really recommend you try it when you do have time) you can just use regular puff pastry… if you have to.

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Leek and Sweet Potato Creamy Pot Pie

Makes 2


1 tbs butter

4 baby leeks

1 sweet potato

1/2c apple cider

1/4c sour cream

1/4 tsp english mustard

1/2 batch of River Cottage Rough Puff Pastry

1 egg


Preheat oven to 200 degrees.

Boil sweet potatoes until soft. Lightly mash when cooked, but while they are cooking you can start on the leeks.

Finely chop baby leeks and fry them in frypan over medium heat until soft and slightly transparent. Remove from heat and put leeks in a separate bowl. Using the same pan, deglaze by adding apple cider. Once cider is simmering stir through the sour cream and mustard. Add the leeks back into the pan and turn heat to low.

Into 2 ramekins divide the leek sauce evenly between them. Add sweet potato evenly as well. Roll the rough puff pastry to desired thickness. Cut into rounds approx 2cm bigger than ramekins and lay over the top of the pie. Whisk the egg and brush over the top of pastry. Cook until pastry until golden and flaky, roughly 15 minutes.

Once they are cooked, put your feet up and enjoy.


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