EquipmentLarge saucepan; 30cm frying pan; and approximately 2½-litre pie dish, 30 × 20cm.
Ingredients
0 of 13 ready
Method
- Put the potatoes into a large saucepan, cover with cold water and bring to the boil.
- Simmer for 7–8 minutes until beginning to soften but still holding their shape.
- Drain thoroughly and leave them to steam dry.
- Melt the butter in the frying pan and add the leeks.
- Cook gently for 10–12 minutes until very soft but not heavily browned.
- Add the garlic and cook for another minute.
- Stir in the flour and cook for 1 minute.
- Gradually add the vegetable stock followed by the milk, stirring continuously.
- Simmer gently for 3–4 minutes until the sauce has thickened.
- Stir in the Dijon mustard, thyme and 150g of the Cheddar.
- Add the potatoes and fold everything together carefully so the potato pieces stay largely intact.
- Season with black pepper and taste before adding any salt — the stock and mature Cheddar may already provide enough.
- Transfer the filling to the pie dish and scatter over the remaining 50g Cheddar.
- Allow the filling to cool completely.
- Heat the oven to 210°C conventional (190°C fan).
- Lay the puff pastry over the cold filling, trim if necessary and crimp the edges.
- Cut a small steam hole in the centre and brush the pastry with beaten egg.
- Bake for 25–30 minutes until the pastry is deeply golden and crisp and the filling is bubbling around the edges.
- Rest for 10 minutes before serving.
Top tip
Let the filling cool completely before adding the puff pastry. You can use chopped sage, parsley or chives as well to add depth of flavour.
Serve with
Buttered greens with garlic and lemon or tomato, red onion and herb salad.
Allergen note
Contains milk, wheat/gluten, egg and mustard. Check the vegetable stock and puff-pastry packaging for any additional allergens.
Storage & reheating
Cool leftovers promptly, refrigerate within 2 hours and eat within 48 hours. Reheat only once and until piping hot throughout. The pastry will soften after refrigeration.
