Leek and Cheese Pie

Number 23 of our Bake Off challenges was going to be Stilton, Potato and Caramelised Onion Pie from “GBBO How To Bake” book. We switched it to a Leek and Cheese Pie from “Real Irish Food” by David Bowers. 

Rub 150g/ 1/2 cup butter into 200g/ 2 cups plain/all purpose flour with 1 tsp salt. When it looks like crumbs add 1 egg yolk and 1-3 tbsp cold water and form a dough. Chill for 30 minutes. Peel and chop 2 medium potatoes and boil until cooked. Keep some of the cooking water. 

Slice 2 large leeks and sauté in butter until soft. 

Add 2 tbsp flour and stir till combined. Then add 300 ml milk. Cook while stirring until the sauce thickens. Add 2 cups grated cheddar cheese. I think the weight depends on the cheese, probably around 150g. Season and add some nutmeg or chopped rosemary. Add the potatoes and a little of the cooking water. 

Now you can roll out half the pastry for a 9″ pie dish. Add the filling. Roll out the other half for the top. Crimp the edges, put two or more slits in the top, and brush with egg white. Bake at 180C/350F for 50-60 minutes. 

Becky and I have made this pie before and we are always impressed by it. We usually have it with a salad. 

This took two hours from start to finish. Why I decided to start at 4:30 pm I don’t know, but it was a perfect meal on a cold November night. 

Happy baking!

Cheryl and Becky