A buttery and cheesy potato leek pie is the perfect way to indulge in the bounty of spring from the cozy comforts of a hobbit hole.
Spring in Middle Earth
As the snow melts and the first buds of spring begin to open, let us imagine what springtime foods would grace the tables of JRR Tolkien’s Middle Earth. With the winter stores of last year’s harvest beginning to dwindle, all the races of Middle Earth would look to the early offerings of the earth. From tender shoots and greens to the first root vegetables, what delicacies would grace the elegant tables of the Elven kingdoms or the great halls of the Dwarven kings? As the world begins to waken from its cold slumber, we can wonder at what foods would be enjoyed from the far cities of men to the quiet hills of the Shire. Let us explore together some of the culinary delights from different lands for a Spring Feast in Middle Earth.
The Shire
As spring settles over the Shire, the hobbits are delighted to return to their gardens and indulge their love of growing things. Warmer weather may be just around the corner, but hobbits still crave hearty, comforting fare. Early, tender leeks are perfect for pairing with the last stores of winter potatoes in this rustic, humble pie. Encased in a flaky, buttery crust with rich cream bubbling at the vents, this po-tay-toe and leek pie is the perfect comfort food to put a smile on the face of any hungry hobbit.
Ingredients
Potatoes: I prefer to use a waxy yellow-fleshed potato, such as Yukon Gold, which take on a soft, creamy texture after baking. Russets would also work as well.
Leeks: Use the white and light green parts of the leek only. Cut off the dark green leaves from the top, which can be tough. Trim the root but leave enough to hold the leek together. As dirt can be found inside the different layers, you will need to cut them in half to wash between the layers.
Cheese: I used an English style white cheddar but feel free to use another cheese instead. Gruyère would be another great option.
How to make Potato Bacon Pie
Make the pie crust
In the bowl of a food processor, combine the flour and kosher salt. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough – it should stick together if you squeeze it.
Dump the dough mixture onto the counter and use your hands to press it together. Divide the dough in half and shape each piece into a flat disc. Cover with plastic wrap and chill for at least 1 hour.
Prep the filling
Add the butter and olive oil to a skillet and place over medium heat. Add the sliced leeks and sauté for 4 to 5 minutes until softened. When the leeks are tender, add the garlic and sauté for another minute. Lastly, add the green onions, sautéing briefly before removing from the heat. Set aside to cool completely.
Using a mandolin or food processor with a slicing attachment, thinly slice the potatoes into 1/8-inch slices. In a measuring cup, combine the heavy cream, flour, chopped fresh thyme, kosher salt, and pepper. Whisk together until there are no lumps. Set aside.
Shape the pie
Preheat the oven to 350°F. Lightly grease a 9” pie plate. On a lightly floured surface, roll one disc of dough out into a circle. The dough should be around 2 inches wider than the pie plate on all sides. Carefully fold the dough in half then lift it into the pie plate. Unfold the dough and arrange it in the pie plate letting the excess hang over the edges.
Arrange 1/3 of the potato slices in the pie crust. Top with 1/3 of the leeks followed by 1/3 of the cheese. Drizzle 1/3 of the cream mixture over the potatoes. Repeat two more times with the remaining ingredients.
Roll out the remaining disc of dough into a circle that is a little wider than the pie plate. Brush the bottom edge of the pie crust with the beaten egg. Place the top crust over the pie and press down to seal the edge. Trim the excess pie dough around the edge and crimp to create an attractive crust. Brush the top of the crust and the crimped edges with the egg wash. Cut several slits in the top crust for steam to escape.
Bake the pie
Place the pie on a baking dish to catch any drips – the filling may bubble over while baking. Bake for 1 hour 30 minutes to 1 hour 45 minutes until the crust is brown and the potatoes are fully cooked. Check the potatoes are done by inserting a paring knife through the steam slits. If the crust becomes too dark, cover with foil and continue baking until the potatoes are tender.
Serve the Potato Leek Pie
When the potato pie is fully cooked, set it aside to allow it to cool somewhat. It will be hard to cut the pie while the filling is hot straight from the oven. Let the pie sit for about 15 to 30 minutes. Slice and then serve. Enjoy!
