👨‍🍳 Instructions

1. 1

   For the dough: In a large bowl, combine flour and salt. Gradually add warm water and oil, mixing until a cohesive dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for 30 minutes.

   ⏱️ 37 minutes
2. 2

   Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain well and mash them roughly.

   ⏱️ 20 minutes

   💡 Tip: Do not overcook the potatoes, they should still hold some shape.
3. 3

   While potatoes are boiling, heat 3 tbsp of oil in a pan. Sauté the chopped onion until translucent, then add the sliced leeks and cook until softened, about 8-10 minutes.

   ⏱️ 18 minutes

   💡 Tip: Ensure leeks are thoroughly softened to release their sweetness.
4. 4

   Combine the mashed potatoes, sautéed leeks and onions, salt, pepper, and chopped parsley in a bowl. Mix well.

   💡 Tip: Taste and adjust seasoning as needed.
5. 5

   Divide the dough into two portions, one slightly larger than the other. Roll out the larger portion to line a greased baking dish (approx. 25x35 cm).

   💡 Tip: Ensure the dough covers the bottom and sides of the dish.
6. 6

   Spread the potato and leek filling evenly over the dough base.

   💡 Tip: Press the filling down gently.
7. 7

   Roll out the second portion of dough and place it over the filling. Crimp the edges to seal.

   💡 Tip: You can also cut the top dough into strips for a lattice effect.
8. 8

   Brush the top of the pie with the beaten egg for a golden finish. Make a few small slits on top to allow steam to escape.

   💡 Tip: Use a pastry brush for even application.
9. 9

   Bake in a preheated oven at 200°C (400°F) for 40-50 minutes, or until the crust is golden brown and crisp.

   ⏱️ 50 minutes
10. 10

    Let the pie cool slightly before slicing and serving.

    💡 Tip: Best served warm.