POTATO, LEEK AND STILTON PIE

Yields6 Servings
 600 g potatoes
 75 g unsalted butter
 Sea salt and black pepper
 500 g leeks – trimmed weight
 2 garlic cloves
 1 tbsp thyme leaves
 500 g puff pastry
 200 g stilton
 1 egg yolk blended with 1 tbsp water
1

Peel the potatoes, cut into chunks and cook in a large pan of boiling water until tender; drain, leave for a few minutes then coarsely mash; stir in a third of the butter and some seasoning; transfer to a bowl and leave to cool

2

Thinly slice the leeks and peel and finely chop the garlic; melt the remaining butter in a large frying pan over a medium-low heat, add the leeks, garlic and thyme, season and fry for about 10 minutes until softened, stirring occasionally; transfer to a bowl and leave to cool

3

Preheat the oven to 200C/Gas6; roll out 2/3rd of the pastry into a circle big enough to line the 20cm cake tin with about 5cm overhang all round. Line the tin with the pastry

4

Spoon in the mashed potato and gently press down, crumble the cheese on top and then spoon in the leeks

5

Roll out the remaining pastry and using the tin as a guide, cut out a pie lid to it on top of the leeks; tuck this in place and brush the top with the egg mixture. Now trim the pastry sides to give a 3cm rim all round; fold this down over the lid to seal the pie, then brush the rim with egg; decorate if you wish with the pastry trimmings

6

Bake for 40-45 minutes until risen and golden; serve hot or warm

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