Simple Way to Prepare Ultimate Leek & Potato Pie

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Before you jump to Leek & Potato Pie recipe, you may want to read this short interesting healthy tips about The Meals You Select To Feed On Will Effect Your Health.

Many folks do not fully grasp that the foods you choose can either help you to be healthy or can negatively effect your health. It's also advisable to realize that there are foods that you'll want to avoid at all costs and that would be most food you find at the fast food chain restaurants. The foods that you get from these fast food places are usually foods that are extremely unhealthy, loaded with fat and usually have little to no nutrition. This is why we are going to be going over the healthy foods that you should be ingesting that will have a good effect on your health.

Also when it comes to having a dessert soon after your meals you should consider having various citrus fruits. All of the nutrition in citrus fruit, including vitamin C, are additionally necessary for looking after your health. A thing you really should try for one of your desserts is actually to mix coconut with orange sections and top the mix off with a teaspoon of honey.

For those of you who want to begin living a more healthy life the tips above will be able to help you do that. The pre packaged processed foods that you can get in any store is also not good for you and instead you should be cooking fresh nutritious foods.

We hope you got insight from reading it, now let's go back to leek & potato pie recipe. You can have leek & potato pie using 8 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Leek & Potato Pie:

1. Prepare 2 of leeks, sliced.
2. Prepare 4-5 of small waxy potatoes, cut into small cubes.
3. Prepare 2 of carrots, diced.
4. Provide 100 mls of veg stock.
5. Provide 3 tbsp of corn flour.
6. Use 400 mls of almond milk.
7. Take 3 tbsp of dairy free garlic and chive cream cheese.
8. Take 1 sheet of gluten free puff pastry.

Steps to make Leek & Potato Pie:

1. Sweat the leeks off in a little olive oil over a medium heat until they start to soften. Add the vegetable stock, cover and simmer for 10 minutes..
2. In a separate pan, boil the potatoes for five mins then add the carrots and cook for a further five minutes. Drain off the water when the veg is tender..
3. Take the lid off the leeks and cook the liquid down until it is all reduced. Sprinkle the flour over the leeks and stir it in. Then slowly add the milk, stirring it in as you turn the heat up. When the sauce has thickened, season it with salt and pepper and stir in the cream cheese. I used Violife as a cheese alternative..
4. Add the drained potatoes and carrots to the sauce and stir. Then spoon it all into your pie dish. Allow to cool so that it’s no longer steaming, then top with pastry. Brush the pastry with almond milk and bake in the oven for 30 minutes..
5. Serve!.

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