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Creamed corn potato pie recipe

List of Ingredients





Serves 4

8 oz. shortcrust pastry, rolled out to 1/4 inch thick
2 cups creamed corn
2 cups leeks, sliced
1 cup steamed new potatoes, sliced
2 cups Cheddar cheese, grated
1 cup sour cream
1 egg, beaten




Recipe




Preheat oven to 400 degrees.Half pastry and line a pie dish. Reserve the remaining pastry for the lid. Set aside.

Layer new potatoes, creamed corn and leeks. In a bowl, combine Cheddar cheese and sour cream. Spoon mixture onto the pie. Assure that mixture completely fills all the space.

Moisten edges of pie shell with half the beaten egg. Put on pastry lid and crimp edges to seal.

Using remaining egg, brush lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.

Shortcrust Pastry
8 Oz (1 Cup)Self Raising Flour
4 Oz (1/2 Cup)Fat
Pinch of Salt
2 Tbsp Water

method
Make according to your favorite recipe.