1 kg white potatoes, peeled
1 brown onion, roughly chopped
1 L full cream milk
100 g plain flour
100 g unsalted butter, cubed
¼ bunch chives, roughly chopped
2 sheets puff pastry, cut into 8 squares
1 egg, whisked
Salt and pepper
Extra virgin olive oil
Preheat oven to 210°C.
Cut up 4 potatoes into ½ cm slices. In a pot with a generous amount of vegetable oil, fry the potato slices in batches. Once crispy, remove, sprinkle with salt and set aside.
Roughly chop 1 ½ leeks. Add to a hot pan with the onions and good splash of oil. Cook until slightly soft. Cut the remaining potatoes into small cubes and add to the pan. Pour in 50 ml water and simmer until absorbed. Tumble in the butter, stir to combine, then slowly incorporate the flour.
Pour in the milk, 1 ½ cups water, a sprinkle of pepper and simmer for 10 mins. Once simmered, stir through the chives, then fill small pie dishes with the leek filling. Layer with potato slices, cover with 2 squares of pastry each, brush with egg wash and bake for 15 – 20 mins.
Slice the remaining leek into thin strips. Shallow-fry in vegetable oil until crispy. Garnish each pie with crispy leek and serve.