LEEK, POTATO AND CHEDDAR PIE
Prep time 15 mins Cooking time 1 hour 30 mins Makes 1 pie 40ml olive oil 600g leeks, cut into 2cm slices 2 garlic cloves, finely chopped 8 potatoes 300g Cheddar cheese, grated 4 sheets puff pastry (200g each) 1 egg, whisked Heat oven to 180°C. Heat olive oil in a deep pan. Add leeks and garlic and season with salt and pepper. Sauté for about 2 minutes, cover pan and reduce heat. Braise leeks until soft, stirring occasionally. Set aside to cool. Cook potatoes, peel and slice. Set aside. Mix Cheddar cheese and cooled leeks and set aside. Line an 18cm pie dish with pastry. Arrange half the potatoes in an even layer and spoon half the leek mixture on top. Place a pastry sheet over and repeat the filling layers with the remaining ingredients. Cover filling with a pastry layer and brush with some whisked egg. Cut the last pastry sheet into long strips and use to decorate the top of the pie. Brush strips with whisked egg. Bake for 1 hour. Remove and serve hot.