Focus on Vegan: Potato and leek slice recipe

A take on the classic cheese and onion slice. It’s packed with so much flavour and best eaten in slices. You’ll need a dish that measures approximately 10 x 5cm (4 x 2 inches).

Ingredients

  Metric  Cups  Imperial 

• 1 potato, diced
• 1 leek, sliced
• 1 handful grated cheddar cheese
• 20 x 20cm (8 x 8in) sheet of puff pastry
• 1 egg, beaten
• 1 glug of olive oil
• 1 pinch each of salt and pepper

• 1 potato, diced
• 1 leek, sliced
• 1 handful grated cheddar cheese
• 20 x 20cm (8 x 8in) sheet of puff pastry
• 1 egg, beaten
• 1 glug of olive oil
• 1 pinch each of salt and pepper

• 1 potato, diced
• 1 leek, sliced
• 1 handful grated cheddar cheese
• 20 x 20cm (8 x 8in) sheet of puff pastry
• 1 egg, beaten
• 1 glug of olive oil
• 1 pinch each of salt and pepper

Details

• Cuisine: British
• Recipe Type: Pastry
• Difficulty: Easy
• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Serves: 1

Step-by-step

1. Season and pan-fry the diced potato in a splash of olive oil over a medium heat for about 10 minutes until soft, then add the sliced leek and continue to pan-fry for another 5 minutes.
2. Transfer to a bowl, add the cheddar and mix everything together, crushing the potatoes slightly.
3. Line a rectangular dish with cling film. Transfer the filling to the dish and squash it down with the back of a spoon. Refrigerate for about 1 hour until it sets into a block shape.
4. Preheat your oven to 190°C/375°F/gas mark 5.
5. Remove the block of filling from the dish and wrap it in the sheet of puff pastry.
6. Place on a lined baking tray, brush with beaten egg and bake in the oven for about 30 minutes until golden brown, then serve.

• by Miguel Barclay

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