Ingredients
The following ingredients have 4 Servings
- 300g potatoes, peeled and diced
- 3 leeks, sliced and washed
- 50g butter
- 2 tbsp flour
- 200ml milk
- 100g cheddar
- gruyère or other vegetarian melting cheese 100g
- 1 tsp Dijon mustard
- a handful flat-leaf parsley, chopped
- 300g puff pastry
- 1 egg, to glaze
Instruction
- Cook the potatoes in a pan of boiling salted water for 10-12 minutes until just tender. Drain well.
- Meanwhile, cook the leeks in the butter until softened, then sprinkle over the flour and stir in well. Keep cooking and stirring for a few minutes, then gradually add the milk, stirring as you do, until you have a sauce. Stir in the cheese, mustard and parsley. Season, stir in the potatoes and tip into a pie dish.
- Roll out the pastry to pound-coin thickness. Brush a little egg around the pie dish rim and top with pastry. Trim and crimp the edges, then brush more egg over the top. Cook for 25-30 minutes until crisp and golden.
