Stilton, leek & potato pie

Serves 6

200g unsalted butter, plus 1 tbsp and extra for greasing 250g strong flour, plus extra for dusting 2 eggs 90ml ice-cold water 400g potatoes, chopped into equal sized pieces 1 leek, trimmed and chopped 50ml milk 200g Stilton 85g watercress sea salt and black pepper 30cm flat oven tray baking paper

Make and chill the puff pastry using the 200g of butter, the strong flour, salt, 1 egg and ice-cold water as listed, then grease the tray. On a surface dusted with flour, roll 250g of the pastry into a 22cm diameter circle, trimming to neaten, and place on the greased tray. Cover the pastry with a sheet of baking paper, then roll the remaining piece of pastry into a 27cm circle.

Place the second circle on top of the baking paper, then cover with an airtight wrap. Leave to chill for 30 mins.

Place the chopped potatoes in a large saucepan. Cover with cold water and bring to the boil. Simmer for 12 mins, then drain and refresh.

In another large saucepan, melt the 1 tbsp of butter and fry the leek for 4 mins until very soft. Mix in the potatoes, then stir in the milk and crumble in the Stilton. Season with pepper and cook for 2 mins. Stir in the watercress and cover with a lid, then cook for 1 min until the watercress wilts. Allow the mixture to cool completely.

Preheat the oven to 200°C/180°C fan/gas mark 6. Take the chilled pastry circles out of the fridge and set aside the baking paper with the larger circle on. Pile the potato and Stilton filling in the middle of the smaller circle, leaving a 2cm border of pastry. Shape the filling into a dome by hand. In a small pot, whisk the remaining egg and brush it on the pastry border.

Cover the filling with the other circle of pastry, pinching the edges of the pastry together to fix. With a sharp knife, make an incision in the middle of the pie at the top. From the incision, but not joining it, gently slice curves down the pie’s sides to the bottom. Using a fork, create a pattern around the edges and trim if needed.

Bake for 20 mins, then turn the oven to 160°C/140°C fan/gas mark 3 and bake for a further 10 mins. Allow to cool slightly, then serve.