Save to your scrapbook
Stilton, leek and potato pie
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
600g maris piper potatoes, peeled and cut into 4cm chunks
75g unsalted butter
3 leeks, thinly sliced
1 tbsp thyme leaves
2 garlic cloves, finely chopped plain flour, for rolling
500g puff pastry
200g stilton, crumbled
1 egg, yolk only
1. Put the potatoes in a pan, cover with cold water and bring to the boil. Simmer for 10-12 minutes until tender. Drain, allow to steam-dry for a few minutes, then mash roughly. Stir in 25g butter and season. Cover and leave to cool.
2. Meanwhile, melt the remaining butter in a pan over a medium heat. Add the leeks, thyme and garlic; cook for 10 minutes till soft. Season and leave to cool.
3. Preheat the oven to 200°C, gas mark 6. Lightly flour a work surface; roll out 350g of the pastry into a 38cm circle, 3mm thick. Use to line a 20cm loose-based cake tin about 6cm deep. The pastry will hang over the sides. Spoon in the mashed potato, pressing down gently. Scatter the stilton over the top, then the leeks.
4. Roll out the remaining pastry and cut out a circle to fit the top; lay it over the leeks. Mix the egg yolk with 1 tbsp water and use to brush the top of the pie. Fold the overhanging pastry over the top and press down to create a sealed rim. Brush the rim with egg wash. You can chill the pie at this stage and bake the next day.
5. Cut a few slits in the top of the pie so the steam can escape. Bake for 40-45 minutes until golden. Serve hot or warm.
Take a tip from the tapas bars of Spain: drizzle some sherry onto a plate and mash a little stilton into it before eating with small, warm white rolls. Enjoy with a glass of sherry.
Typical values per serving:
This recipe was first published in December 2011.