Leeks and potatoes folded into a creamy filling under crisp pastry.
I wrote this one after a day that started with good intentions and ended with me eating at the kitchen table in my gardening jumper. That is often how the better recipes arrive here.
Recipe Notes
- Prep: 25 minutes
- Cook: 40 minutes
- Serves: 4
- Best season: Winter
Ingredients
- 3 large leeks, sliced and washed
- 500 g potatoes, peeled and diced
- 40 g butter
- 2 tbsp plain flour
- 350 ml milk
- 1 tsp Dijon mustard
- 100 g mature cheddar, grated
- 1 sheet ready rolled puff pastry
- 1 egg, beaten
- Salt and pepper
Method
- Boil the potatoes for 8 minutes, then drain.
- Cook the leeks in butter until soft but not coloured. Stir in the flour and cook for 1 minute.
- Add the milk slowly, stirring until smooth. Add mustard, cheddar, potatoes, salt and pepper.
- Spoon into a pie dish and top with pastry. Brush with egg.
- Bake at 200 C for 25 to 30 minutes until golden and bubbling.
From my cottage notebook
Leeks are quiet workers. They do not shout from the garden bed, but they make supper taste as if someone has been looking after it.
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