I made this pie yesterday night which went with my mother’s scarlett soup.
It is a delicious and simple recipe!
For this you need:
175g unsalted butter
2 pinches salt
500g potatoes, peeled and chopped into thick slices
4 leeks, chopped
50g unsalted butter
100g creamy feta
50g american feta (crumbly)
15 olives, halved
2 tablespoon roughly chopped jalapenos
1 teaspoon thyme
1 heaped tablespoon chopped marjoram
salt and pepper to taste
To make the pastry, After mixing flour and salt, add the butter to the flour and rub it in till it starts to resemble breadcrumbs. Now slowly add water (First add 2 tablespoons and then add more if needed.) till the dough is smooth. Don’t add too much water as the dough may then become tough. (But if it is dry and cracks, add more)
In a pan, cook the leeks with thyme in butter till the leeks are soft (about 20 minutes). Stir occasionally.
While the leeks are cooking, boil the chopped potatoes in a pan of boiling water till just cooked.
When the potatoes are done, drain and add to leeks along with olives and jalapenos. Leave to cool.
When cool add the two types of feta cheese and salt and lots of pepper. Add marjoram.
The filling is now ready.
Divide the pastry into 2 unequal halves (one should be bigger than the other). You will need a 9.8 X 1.7 pie dish. Roll out the the bigger halve and line the dish to cover the bottom and sides. Spread the filling evenly into the dish.
Roll the other halve on to the top and pinch the edges to the other pastry. Cut out the extra trimmings from the sides. Cut 3 slits on the top (as shown in picture). Melt some butter and brush on top of the pie with a pastry brush. (I used butter as my grandmother was not eating egg for that day)
You can make designs like in the picture with the extra dough from the trimmings. (like leaves, etc)
Bake till browned at 200C. (About 35 – 40 minutes).
Serve with soup or salad.
And it’s ready! 🙂