Leek & Caerphilly Pie
A double-crust shortcrust pie of slow-sweated leeks bound in a white sauce with crumbled Caerphilly. Warm from the oven with a spoonful of chutney, or cold in a picnic basket.
Ingredients
375 g shortcrust pastry
4 large leeks, sliced
60 g salted butter
30 g plain flour
300 ml whole milk
200 g Caerphilly, crumbled
1 tsp English mustard
1 egg, beaten, to glaze
Method
- 1
Sweat the leeks in the butter over a low heat, covered, for 15 minutes until silky. Season lightly.
- 2
Sprinkle over the flour, stir for a minute, then gradually whisk in the milk to a thick sauce. Off the heat, stir in the cheese and mustard. Cool completely.
- 3
Line a 23 cm pie dish with two-thirds of the pastry. Fill with the cooled mixture.
- 4
Roll the remaining pastry to a lid. Brush the edges with egg, seal, crimp, cut a steam hole, and glaze the top.
- 5
Bake at 200°C for 35–40 minutes until deeply golden. Rest 10 minutes before slicing.
Cook's notes
The filling must be cold before it goes into raw pastry, or the base will be soggy.