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.