Savory Irish Potato Pie

1.

Preheat your oven to 400°F (200°C) and grease a pie dish with butter. Ensure the oven is adequately heated before you proceed.

2.

Boil the diced potatoes in a large pot of salted water for about 15 minutes or until they are tender. Drain and set aside.

3.

In a skillet over medium heat, melt the butter and sauté the sliced leeks until they are soft, stirring occasionally to prevent burning.

4.

Mix the boiled potatoes and sautéed leeks in a large bowl. Add the grated cheddar cheese, milk, salt, and black pepper, stirring until well combined.

5.

Roll out one sheet of puff pastry and line the greased pie dish with it, trimming any excess over the edges for a neat fit.

6.

Fill the pie shell with the potato mixture, evenly leveling it out with a spoon to ensure a consistent bake.

7.

Cover the filling with the second sheet of puff pastry, sealing the edges carefully by crimping them with a fork.

8.

Brush the top pastry layer with the beaten egg, ensuring an even coating. This will give the pie a golden brown finish.

9.

Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and flaky. Check after 30 minutes to avoid burning.

10.

Remove from oven and allow the pie to cool slightly before slicing and serving. This will help the filling set.