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| Cheddar Leek Pie |
Serves 4 |
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| 225 g (8 oz) |
McDougalls Shortcrust Pastry |
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2 x 5 ml spoon (2 tsp) |
dried parsley |
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Filling: |
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4 |
medium leeks trimmed, cut into 5 cm (2 inch) long strips |
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1 x 142 ml (¼ pint) |
carton single cream |
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2 medium |
eggs |
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100 g (4 oz) |
mature Cheddar cheese, grated |
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1 x 15 ml spoon (1 tbsp) |
coarse grain mustard |
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salt and freshly ground black pepper |
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milk or egg, to glaze |
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| 1 |
Heat oven to 200°C, 400°F, Gas Mark 6. Have ready an 18 cm (7 inch) pie plate. |
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2 |
Prepare the pastry (see McDougalls Shortcrust Pastry above) stirring in the parsley with the flour. Halve the dough and roll out one half on a lightly floured surface. Line the pie plate and trim edges. Cover and chill this and the remaining pastry. |
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3 |
Blanch the leeks in boiling water for 3-4 minutes, rinse in cold water and drain thoroughly. Beat the cream and eggs together with a fork, add the cheese, mustard and seasoning and mix thoroughly. Gently stir in the leeks. Spoon the mixture carefully into the pie plate. |
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4 |
Roll out the remaining pastry, dampen the pie plate edges and cover. Trim and flute edges together. Make pastry leaves with trimmings for decoration. Glaze pie and bake for 35-40 minutes until golden brown. |
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