Potato, Leek and Stilton bites

Tangy leek combines perfectly with the rich earthiness of the potato and creaminess of Stilton to create these delicious bites, great for any party. TIP: These can be made in advance, covered with cling film and left in the fridge until you are ready to cook them. Try using sautéed mushrooms or leftover Brussels and a little bacon as an alternative to leeks.

This recipe was created by Luke Willcox - New Product Development team.

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

10 minutes

COOKING TIME

25 Minutes

SERVES

Serves 5

Ingredients

  • 4 large potatoes, approx. 800g peeled weight (a firm and creamy variety like Desiree would work well for this)
  • 25g butter
  • 2 medium leeks, finely sliced
  • 100g Stilton or other well flavoured cheese, cut into small chunks
  • Salt and black pepper
  • Rapeseed oil or melted butter for brushing

Method

1
Preheat the oven to 200°C / Fan 180°C / Gas 6.
2
Cut the potatoes in half lengthways, put into a large pan and parboil for 4 - 5 minutes. Drain, leave to cool and then grate into a bowl.
3
Place the leeks into a shallow dish with the butter, cover and microwave for 2 ½ - 3 minutes to soften. Alternatively pan fry for 4 - 5 minutes. Season with salt and pepper.
4
Lightly oil a mini muffin tray. Place a heaped teaspoon of grated potato into each ring, season and press down. Place a layer of cooked leeks on top and a layer of Stilton on top of that. Top with the remaining potato. Brush the top with a little rapeseed oil or butter.
5
Bake for 15 – 20 minutes.

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