Leek and Cheese Pie
Pastry
375g plain flour
125g cold diced butter
½ teaspoon salt
1 whole egg
2-3 tablespoons cold water to bind
Method
Rub the flour and butter to fine breadcrumbs (you can do this in a food processor).
Mix in with the salt and bind with the egg and water.
Wrap in cling and chill for 20 minutes.
Leek and Cheese Filling
600g leeks, split, washed and chopped
50g butter
50g plain flour
400ml whole milk
2 teaspoons Dijon mustard
200g coarsely grated sharp cheddar
125g goat cheese or feta
1 egg yolk
Method
Heat the butter in a large saucepan.
Add the leeks and season with salt and freshly ground black pepper.
Cook gently until wilted. Mix in the flour well.
Add the milk and bring to a simmer.
Whisk or beat until smooth and thick.
Add the mustard.
Remove from heat and cool for 20 minutes.
Mix in the cheese and cool completely.
Roll half the pastry thinly and press into a pie dish.
Brush the edges with a little of the yolk. Fill the pastry case with the leek and cheese mixture.
Roll the remaining pastry and place over the top.
Trim the edges.
Brush the top with the remaining egg yolk.
Pre-set oven to 180oc and bake the pie for 30 minutes or until golden and crisp.
Serve with dressed greens and some buttery potatoes.
