Potato Leek Pocket Pies

The first version of this recipe was not an unmitigated success. My family agreed that I had a good idea going, but the mix of whole wheat and white flours in the crust was all wrong, the filling was missing a vital flavor component, and the overall texture was just too bland. So, back to the laboratory I went.

My second (or possibly fifth) attempt was met with much, much higher reviews. It all goes to show that the creative spirit, no matter how innovative, ingenious, or insightful, is NOTHING without a good editor.

Ingredients

• 3 cups white flour
• 1 teaspoon salt
• ½ pound cold butter
• 6 to 10 Tablespoons of ice water, as needed
• 2 leeks
• 4 medium sized red potatoes
• 1 tablespoon rice wine vinegar
• 4-6 tablespoons butter or margarine
• 1 cup milk
• 1 tablespoons white flour
• 1 teaspoon of bouillon (enough for 1 cup liquid)
• ½ cup Swiss cheese, sliced
• salt and pepper to taste
• 1 egg beaten with 1-2 teaspoons of water

Preheat the oven to 400°F.

Make the dough for the crust. Mix the flour and salt in a bowl. Cut in the butter with a pastry blender or two knives until it resembles coarse meal. Lightly stir in the water a tablespoon at a time until you can bring the dough together in a ball. Cover and let the dough rest while you make the filling.

Thinly slice the white parts and about half of the green parts of the leeks. Thinly slice the red potatoes into half-inch pieces. Melt one to two tablespoons of butter in a frying pan and sauté the leeks briefly, two to three minutes, with the rice wine. Remove from pan, add another one to two tablespoons butter, and sauté potatoes until they are lightly brown and just tender. Remove from heat.

In a saucepan, melt one tablespoon butter. Whisk in one tablespoons of white flour and bouillon. Make a roux by slowly whisking in milk over low flame until mixture thickens. Add salt and pepper to taste. Mix together leeks, potatoes, and white sauce.

Roll out dough into six to eight inch circles about one-quarter inch thick on a floured board. Add two to four tablespoons of filling to the middle leaving at least one inch of space between the filling and the edge of the pie dough. Add one layer of sliced cheese over the top. Fold the dough over and press the dough closed by crimping the edges. Baste egg wash over each pie.

Poke holes in the top to let air escape. Bake pies at 400°F for 15 to 20 minutes until brown, turning pies over midway in the cooking process.