Page 4 - Veggiefood Presentation
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Cheesy leek & potato pie







    Ingredients                                          Method





      3 leeks, cut into chunks                            Put the leeks, butter and herbs in a pan,
      Small knob butter                                   cover and cook over a low heat for
      Pinch dried rosemary or thyme                       about 20 minutes until very soft, stirring
      450g potatoes (1 very large baking                  occasionally. While the leeks are
      potato is perfect), chopped into thick              cooking, put the potatoes in a pan of
      slices                                              cold water, bring to the boil and simmer
      140g melting cheese, such as cheddar,               for 4-5 minutes until just cooked. Drain
      cut into small chunks                               the potatoes and stir into the cooked
      500g pack short crust pastry                        leeks. Leave to cool, stir in the cheese
      1 egg, beaten
                                                          and season with plenty of pepper and
                                                          salt if you want. The filling can now be
                                                          chilled for use the following day, if you
                                                          like.

                                                          Heat oven to 200C/fan 180C/gas 6.
                                                          Divide the pastry in two and roll one of
                                                          the pieces to the size of a dinner plate.
                                                          Transfer this to a baking sheet and roll
                                                          the remaining pastry and any trimmings
                                                          to a roundabout 5cm bigger than the
                                                          first. Pile the filling into the middle of
                                                          the round on the baking sheet, leaving a
                                                          4cm border. Brush the border with the
                                                          beaten egg, then drape over the larger
                                                          piece of pastry. Trim the edges to
                                                          neaten, then press the sides together
                                                          with your thumb. Brush the tart all over
                                                          with egg. Bake for 35-40 minutes until
                                                          golden. Leave to rest for 10 minutes
                                                          before cutting into wedges and serving
                                                          with beans or greens.
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