Potato pie with creamy vegetables & nuts
easy
90 mins
90 mins
Ingredients
- 1 kg Potatoes (floury cooked)
- 7-10 Tbsp salt, white pepper
- 1 kg Leeks (leek)
- 1 kg Carrots
- 1-2 TABLESPOONS Vegetable broth
- 1 medium onion
- 75-100 g Walnut kernels
- 150-200 g Gruyère cheese
- 2 tablespoons (30 g) butter/margarine
- 2 TABLESPOONS + 350 g + some flour
- 200-250 g Whipped cream
- 2 Eggs (Gr. M)
- 7-10 Tbsp grated nutmeg
- 1-2 TABLESPOONS Breadcrumbs
- 1 TABLESPOON Sunflower seeds
Directions
- 1
Peel and wash the potatoes and put them in salt water ca
- 2
Cook for 20 minutes
- 3
Cleaning and washing vegetables. Cut leek into rings, carrots into slices. Boil 1/2 l water with broth. Cook vegetables in it for about 5 minutes. Drain and catch the broth
- 4
Peel and finely chop the onion. Chop the nuts coarsely. Grate cheese. Heat the fat. Fry onion in it. Fry the nuts briefly. Sprinkle with 2 tbsp. flour and sauté. Stir in stock and cream. Simmer for 3-5 minutes. Melt 3/4 cheese in it. Season to taste with salt and pepper
- 5
Drain the potatoes. Press through a potato ricer. Knead with 350 g flour, eggs, nutmeg and about 1 teaspoon salt to a smooth dough. Halve and roll out oval on flour in form size (ca. 23 x 34 cm)
- 6
Place a pastry sheet in the greased mould and sprinkle with breadcrumbs. Pour in vegetables and sauce. Place the second pastry sheet on top. Bake in the hot oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for about 45 minutes. After 15 minutes, sprinkle with remaining cheese and sunflower seeds
- 7
Drink: cool rosé wine
Nutrition Facts
760 kcal
81 g
35 g
25 g
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