Potato, cheese and leek pie

SERVES 2

EQUIPMENT

Scales

Measuring jug

Fork

Pie plate

Small saucepan

Whisk Rolling pin

Ingredients

For the pastry

Salt

85g margarine or butter

220g plain flour, plus extra for surface

100ml water

Milk, to glaze

For the filling

200g potatoes, diced small

1 leek, finely chopped

85g cheese, grated

For the white sauce

200ml milk

10g plain flour

20g butter

Salt and pepper

Ingredients

Method

Preheat the oven to 190C/375F/Gas Mark 5.

To make the pastry, add a pinch of salt and the margarine or butter to the flour and rub together with the tips of your fingers, lifting the mixture quite high and dropping it to give it air. Do this until it is fine like breadcrumbs, then add a small amount of water to the mixture and start to make the dough by stirring together with a fork. Keep adding small amounts of water until it forms a ball of dough. Do not put in too much, otherwise the pastry will be tough.

Flour the work surface and roll two thirds of the pastry until it is less than 0.5cm in thickness, then line a pie plate with it. Add the potatoes, leek and cheese to the pastry base.

To make the white sauce, pour the milk into a saucepan, then add the flour and butter and bring everything gradually up to simmering point, whisking continuously, until the sauce thickens and becomes smooth and glossy. Turn the heat down to its lowest possible setting and let the sauce cook very gently, stirring from time to time, then add salt and pepper to taste. Pour the sauce over the filling in the pastry base.

Roll out the remaining pastry for the lid, moisten the edges of the pastry and place the lid on top of the filling, pinching the edges of the base and lid together.

Prick the sides of the pastry, and brush with milk. Cook in the oven for 40-50 minutes, then serve.

Recipe provided by the Victory Programme