Gluten-free Potato, Leek & Cheese Pie

6 May

This is my adaptation of Mary Berry’s Pie that was featured on her recent TV series on the BBC. It’s a simple, cheap dish that is very tasty. I’d recommend you try it, if you have never had the opportunity to experience a rough puff pastry before.



For the rough puff pastry:

  • 125g/ 4 1/2 oz unsalted butter
  • 125g/ 4 1/2 oz lard (It is helpful to freeze the fats for 1 hour before grating)
  • 350g/ 12oz gluten-free plain flour
  • 1 tsp Xanthan Gum
  • 150ml/ 5 fl oz cold water
  • 1 tbsp milk, to glaze pastry

For the filling:

  • 2 leeks, sliced
  • 60g 2 1/4 oz salted butter
  • 1 onion, chopped
  • 450g/ 1lb potatoes, peeled and chopped into 2cm approx cubes
  • 600ml/ 20 fl oz full cream milk
  • 50g 1 3/4 oz gluten-free plain flour
  • 1 generous tbsp Dijon mustard
  • 1 tbsp fresh or dried thyme (I often only have dried to hand!)
  • 50g/ 1 3/4 oz mature cheddar cheese, grated
  • 50g/ 1 3/4 oz Italian hard cheese (Parmesan if you can afford it! But I found Sainsbury’s Basics version to be very good), grated
  • salt and pepper to season


  1. Melt the butter in a large, lidded saucepan over a medium/ high heat. Add the leeks and onions, frying for a few minutes. Then turn down the heat, cover and leave to soften for 15 minutes.
  2. Boil the potatoes in a saucepan of boiling water for 8-10 minutes, until tender. Drain.
  3. Warm the milk (I use the microwave for 3 minutes as Mary thinks this means you are less likely to get lumps in your sauce. It seems to be true and she would know!)
  4. Remove the lid from the leeks and onions, allow any wet to evaporate for a few minutes. Sprinkle in the flour and cook for 1 minute. Gradually add the milk, a little at a time and stir briskly until thickened.
  5. Stir in the mustard, thyme, cheeses and potato. Season with salt and pepper. Pour into the base of a 25cm 10 inch pie dish and put aside to cool.
  6. To make the pastry, sieve the flour into a large bowl. Add the grated fats and water, mix until a smooth dough is formed. I sometimes find my Kenwood mixer makes this quicker and easier to achieve. It only takes a minute.
  7. Sprinkle your work surface with flour and roll out your dough. Next you need to put some layers in your pastry, roll it out into a rectangle and fold it in thirds, like a pamphlet or letter. Turn it by 90 degrees and do the same again, rolling it out and folding it. Repeat this until you have done at least 4 turns. Then chill in the fridge for 30 minutes. You can leave it for longer, but you may need to allow it to warm up again before you can roll it out. A few quick bursts in the microwave can be useful, but only do 10 seconds at a time!!!
  8. Preheat your oven to 220C/ 200 Fan/ Gas Mark 7. Roll out your pastry about an inch wider your pie dish. Use this extra strip around the edge of your pie dish; wet the edge with water and stick the strip down. Then wet this strip and stick down your lid. Pinch the lid into place with your fingertips, to ensure a good seal and cut a 1-2 inch hole in the centre, to allow steam to escape (or use a pie funnel). Any spare pieces can be used to make a decoration (make sure you stick them on with water).
  9. Brush your pie with milk (or you can use beaten egg for a more shiny finish). Set it on a baking tray, to avoid mess in the bottom of the oven. Bake in the oven for around 40-45 minutes, until crisp and golden brown.

There you have it – I find it is so substantial due to the pastry and potato, that it only needs vegetables to serve with it. It can be frozen in individual slices for a quick and easy meal. It re-heats in about 30 minutes from frozen at 200C fan. I hope you enjoy this recipe as much as I do and please let me know how you get on with it.


3 Responses to “Gluten-free Potato, Leek & Cheese Pie”

  1. boowholefoods May 7, 2017 at 8:06 am #

    This looks so delicious! Thank you for sharing your recipe 🙂

    • glutenfreeness May 7, 2017 at 11:28 am #

      No problem – I post all my successful recipe attempts on the blog, in the hopes that they can help others to eat well on a gluten-free diet. I’d love to see your photos if you try it 🙂 I’ve had so many disappointing meals out, ready meals or recipe attempts. So I think it’s important that we all share the good ones that work! Everyone deserves to eat delicious food, no matter what their dietary restrictions.


  1. Product Review – Jusroll Gluten-Free Puff Pastry | glutenfreeness - July 10, 2017

    […] Well, I FINALLY found it in the shops! I decided to use it to replace my homemade pastry in my Potato, Leek & Cheese Pie to save a little time and see how it […]

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