1 pkg of frozen puff pastry (Pepperidge Farm)
3.5 lbs potatoes (peeled)
1 leek (cut, washed)
1 sm container ricotta
2 eggs
1 c. parmesan cheese
salt and pepper to taste
Butter and milk (warmed)

Dethaw the frozen puff pastry. Peel potatoes. Boil. Mash with butter and milk. Saute leeks and mix into potato mixture. Beat egg and mix with ricotta cheese. Mix cheese/egg mix with potatoes. Roll thawed puff pastry into two pieces big enough to cover (and then some) a pieplate. Place in pieplate. Heap potato mixture into the bottom layer of the puff pastry. Place second layer of pastry on top. Crimp edges and vent. Eggwash. Bake at 350˚ for around an hour (watch for the color of the crust.