Page 139 - CMC Recipe Book

CMC
Recipe - Leek & Potato Pie Category - Vegetarian
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Molluscs
Mustard
Nuts
Peanut
Sesam
Soya
SD
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
20
16
50 mins
45-55 mins
Gas 4/180°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Cheddar
250g
Leeks
1kg
Potatoes
1.5kg
Onions
3 large
Béchamel Sauce
See recipe
Shortcrust Pastry
See recipe
Eggs
3 each
Total
Portion Cost
Method
Thinly slice the onions and leeks and wash well.
Peel and dice the potatoes into 1 inch cubes and boil for approximately 15 minutes or until tender.
In a suitable pan cook the onions and leeks without colouring, this should take approximately 10 minutes.
Line a gastronorm tray with the pastry and blind bake for 10 minutes.
Mix the eggs and Béchamel sauce together.
Lay the vegetable mix on top of the pastry making sure to cover evenly.
Pour the Béchamel sauce over the vegetables and sprinkle the cheese evenly over the top.
Cook in a hot oven until golden brown and piping hot. Gas 4/180°C