How to make
Grate the potatoes, onions and leeks on a larger grater. Add salt, add the mint and herbs and let it stand for about 5 minutes. Wring the water out of the potatoes, put them in a large bowl and add all the other products, except for the butter and oil. Stir well and throw in the butter that has been chopped into small cubes.
In a Teflon pan, stack 3-4 greased pastry sheets - they need to stick out of the pan because they will be used to steer the pie. Distribute the stuffing well, lightly press it and form the sides of the pan. Top with a crust and wrap it well with the edges of the bottom pastry.
Bake the pie on the stove with a metal grid that separates the pan from the heat, so as not to burn too quickly. Cap it with a lid, as the pan must be low. Keep it in for 8-10 minutes for it to get a golden tan.
Turn it with a large plate and return it to the pan and heat. Now bake uncovered to keep the crust crispy. The finished potato pie is anointed with oil and left to stand for a few minutes.
