Leek and cheddar pie with buttery shortcrust
A golden shortcrust pie packed with creamy leeks and mature cheddar. Rich, savoury and easy to eat when you do not feel hungry.
- Time1 hr 20
- LevelMedium
- Costabout £1.13 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Rub the flour and cold butter together with your fingertips until it looks like breadcrumbs. Mix in the egg yolk and water to make a dough. Wrap and chill for 20 minutes.
20 min - 2
Melt the 40 g butter in a pan and soften the leeks for 8 minutes.
8 min - 3
Stir in the 2 tbsp flour for 1 minute, then add the milk and cream bit by bit, stirring until thick. Take off the heat and stir in the cheese and mustard. Cool for 10 minutes.
- 4
Heat the oven to 200°C (180°C fan). Roll out just over half the pastry and line a 23 cm pie dish.
- 5
Spoon in the filling. Roll out the rest of the pastry for a lid, press the edges together and trim. Cut a small slit in the top and brush with beaten egg.
- 6
Bake for 35 minutes until deep golden. Rest for 10 minutes before slicing.
35 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.