Cheese, leek and potato pie
- 2 medium potatoes, peeled and cut into 4mm slices (600g peeled weight)
- 75ml Elmlea Double Cream Alternative
- 1 large leek, finely chopped
- 1 large onion, finely chopped
- 1tbsp olive oil
- 2 cloves garlic, crushed
- 1tbsp fresh thyme leaves
- 100g Caerphilly or Welsh Cheddar, grated
- 2 x 375g sheets Asda Ready Rolled Shortcrust Pastry
- Flour, for dusting
- 1 large egg, beaten
Put the potatoes in a pan and cover with water. Bring to the boil, simmer for 6 mins or until almost cooked. Drain, pat dry with kitchen towel, toss with the Elmlea and leave to cool.
In a large pan, cook the leek and onion in the oil for 4-5 mins until soft and taking on colour. Add the garlic and thyme and cook for 1 min. Set aside to cool.
Preheat the oven to 200C/180C Fan/Gas 6. In a bowl, combine the potato, leek mixture, cheese and a grind of black pepper.
Unroll a pastry sheet onto a lightly floured surface, roll out briefly and use to line a 24cm rimmed shallow pie dish. Add the filling, gently pushing down. Briefly roll out the other sheet, brush the pie edge with egg and top with the pastry. Trim (saving the offcuts), crimp the edges with fingers and thumb and cut a hole in the middle for steam to escape.
Shape the pastry offcuts into leaves for the top and brush all over with egg. Bake for 40-45 mins until golden and crisp.