Cheesy leek & potato pie

Serves 4-6 Prep 35 mins plus resting and chilling Cook 1 hr 10 mins uncooked

500g waxy potatoes, cut into 5mm slices 1 tbsp olive oil

1 bay leaf

1 tbsp butter

2 leeks, halved and cut into ½ cm slices 1 onion, chopped grating of nutmeg

1 tsp Dijon mustard

1 tsp wholegrain mustard

20g parmesan or veggie alternative, grated 20g mature cheddar

250g melting cheese, like doux de

montagne or reblochon, sliced

FOR THE PASTRY

250g plain flour, plus extra for dusting 140g cold butter, plus extra for the dish 2 tsp vodka

2-4 tbsp iced water

1 egg, beaten, to glaze

1 To make the pastry, sieve the flour into a large bowl and add 1 tsp sea salt. Coarsely grate in the butter, then work into the flour with your fingertips until it resembles crumbs. Add the vodka and mix in with a knife. Pour over 2 tbsp cold water and stir again. If needed, add1-2 tbsp more water until it comes together. Lightly knead into a smooth dough in the bowl, dust with flour and wrap in baking parchment. Rest for at least 30 mins.

2 Cook the potatoes in a pan of salted, simmering water until just tender. Drain and leave to steam-dry.

3 Heat the olive oil, bay leaf and butter in a large non-stick pan over a medium heat.

Add the leek, onion, nutmeg and seasoning. Cook, stirring, for 8-10 mins, until softened. Add 100ml water and cook until most of it has evaporated. Discard the bay and stir in both the mustards and the parmesan. Set aside to cool. Butter and flour a 20cm-round pie dish.

4 Roll three quarters of the pastry out on a lightly floured surface into a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid. Chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.

5 Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish – press down to compact.

6 Brush the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden. Allow to sit for 10 mins, then slice and serve.

PER SERVING (6) 450 kcals, fat 19g, saturates 11g,

carbs 48g, sugars 4g, fibre 5g, protein 18g, salt 1.8g