Creamy leek and cheese pie

Name: Creamy leek and cheese pie
Total time: 1 h
Yield: Serves 4
Cuisine: British
Ingredients: 300g potatoes, peeled and diced; 3 leeks, sliced and washed; 50g butter; 2 tbsp flour; 200ml milk; 100g cheddar; gruyère or other vegetarian melting cheese 100g; 1 tsp Dijon mustard; a handful flat-leaf parsley, chopped; 300g puff pastry; 1 egg, to glaze

Preparation and cooking time
- Total time1 hr
Easy
Serves 4

Ingredients

300g potatoes, peeled and diced
3 leeks, sliced and washed
50g butter
2 tbsp flour
200ml milk
100g cheddar
gruyère or other vegetarian melting cheese 100g
1 tsp Dijon mustard
a handful flat-leaf parsley, chopped
300g puff pastry
1 egg, to glaze

Method

STEP 1
Cook the potatoes in a pan of boiling salted water for 10-12 minutes until just tender. Drain well.
STEP 2
Meanwhile, cook the leeks in the butter until softened, then sprinkle over the flour and stir in well. Keep cooking and stirring for a few minutes, then gradually add the milk, stirring as you do, until you have a sauce. Stir in the cheese, mustard and parsley. Season, stir in the potatoes and tip into a pie dish.
STEP 3
Roll out the pastry to pound-coin thickness. Brush a little egg around the pie dish rim and top with pastry. Trim and crimp the edges, then brush more egg over the top. Cook for 25-30 minutes until crisp and golden.