Recipe of the month

Leek, mushroom and Cheddar pie

By Tolhurst Organic Published: December 27, 2015

• Yield: 6 Servings

Your can use your favourite melting cheese or leave it out in this winter warming pie

Ingredients

• 3 medium potatoes peeled and cubed
• 1 tbsp sunflower oil
• 400 grams leeks rinsed and chopped
• 300 grams Chestnut mushrooms quartered
• 200 grams creme fraiche
• 100 grams cheese cut in small cubes
• 320 grams Puff pastry
• 1 medium egg beaten

Instructions

1. Preheat the oven to 200 degrees C, gas mark 6.
   
2. Parboil the potatoes for 5 minutes and drain. Meanwhile heat the oil in a pan and cook gently the leeks and mushrooms, until beginning to soften.
   
3. Remove from the fire, add the creme fraiche, potatoes and cheese and mix well. Season to taste.
   
4. Spoon the mixture into a baking dish. Roll the pastry to the size and shape of the baking dish and place the sheet over the dish, cutting out any excess pastry.
   
5. Brush the pastry with beaten egg, then make holes with a fork to let the steam escape during baking.
   
6. If you can, use the excess pastry to make leaves and stick them on the top, brushing them with beaten egg.
   
7. Bake the pie for 30-35 minutes until golden and bubbling. Serve hot, with roasted veg and salads.