Creamy Halloumi Pie with Leeks and Sweet Potatoes
My-oh-my this pie is so good! Sweet potatoes and soft leeks cooked in velvety cream and white wine sauce topped with cubes of salty halloumi is a combination out of this world. Over and above that, we made a delicious buttery cheddar pastry lattice top that turns it into a real show stopper! We think this Halloumi Pie with Leeks and Sweet Potatoes is the most delicious weekend dinner meal for the family when you have a little bit of extra time to spend in the kitchen!
Equipment
Ingredients
For the Pastry:
- 175 g plain flour
- 75 g butter
- 60 g mature cheddar finely grated
- 1 egg yolk + 2 tablespoon of water
- 2 tbsp milk for brushing
For the Pie Filling:
- 30 g butter
- 500 g leeks thickly sliced
- 400 g sweet potatoes peeled and cubed
- 200 g halloumi cubed
- 1 teaspoon mixed herbs
- 1 vegetable stock cube + 150ml of water
- 150 ml dry white wine
- 300 ml double cream
Instructions
To Make the Pastry:
- In a large bowl, put flour and cubed butter and rub the butter into the flour with your fingertips until it resembles fine breadcrumbs.
- Mix in 40g of finely grated cheddar into the flour mixture (reserve the rest for later). Add egg yolk and 2 tablespoon of water and briefly knead to bring the mixture together into a ball. Don't over-knead, or else your pastry will be tough.
- Flatten the ball of pastry and wrap in cling film. Place in the fridge to chill for 30 minutes.
For the Pie Filling:
- Whilst the pastry is chilling, prepare your pie filling. Melt the butter in a large wide-based non-stick pan. Then add leeks and sweet potatoes and fry for 10 minutes, stirring occasionally.
- Add mixed herbs and crumble in a stock cube. Mix well. Then pour in dry white wine and 150ml of water. Bring to the boil and cook on high heat until the liquid is reduced by half.
- Stir in the double cream and keep on cooking until the sauce has thickened. This will take about 5 minutes on high heat. The consistency of the sauce should be that of thick cream.
- Pour the mixture into a 1.5l pie dish. Then scatter the cubes of halloumi on top and set aside whilst you roll out the pastry.
Prepare the Pie Top:
- Preheat the oven to 190°C Fan.
- Take the pastry out of the fridge. On a floured surface, roll the pastry out into a large thin circle or square just larger than the oven dish. You can now make a lattice top following instructions in the text above. Alternatively, simply cover the pie with the rolled out pastry lightly pressing the overhang over the rim of the oven dish to seal. Leave some pastry overhanging and cut off the excess. You can use the pastry leftovers to cut shapes to decorate the pie
- Brush the top with milk and scatter the remaining cheddar on top.
- Place your pie dish on a baking tray or a large sheet of foil in case any sauce overflows. Bake in the centre of the oven for 30-35 minutes until the pastry is golden brown.
Notes
For step-by-step photos on how to create a lattice top for the pie, have a look in the text above. There are plenty of other tips there too!
Nutrition
Calories: 887kcalCarbohydrates: 76gProtein: 25gFat: 52gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 116mgSodium: 1023mgPotassium: 731mgFiber: 7gSugar: 12gVitamin A: 17721IUVitamin C: 18mgCalcium: 780mgIron: 5mg
Tried this recipe?Let us know how it was!