Leek, Cheese and Thyme Pie

by Jan Gardner


1 large agria potato
3 leeks, sliced into rounds
1 tablespoon butter
Sea salt
Freshly ground black pepper
25ml cream
175gm cheese of choice - goat, mozzarella, relations etc
3 sprigs thyme
500 gm all-butter puff pastry, pre-rolled
1 egg for wash


Boil potato til tender. Drain and cool. Heat the butter in a sauté pan and add the leeks. Cook til tender. Season. In a large bowl mix potato, leek, cream, cheese, thyme and salt and pepper. Place one piece of puff pastry over a pie pan. Spoon in your filling, heaping up in the centre. Place a second piece of puff pastry on top. Trim both the edges. Mix your egg and then brush this on top of the bottom layer. With your fingers press together and then crimp all the way around. Brush top with egg white and slash a couple of incisions on top of the pie. Bake in a 180 oven for 30-40 minutes or until golden and crispy. # If desired chopped bacon or pancetta could be sautéed with the leeks.

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— Lila

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