Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
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Ingredients
For the pastry
300g plain flour, plus extra to dust
150g cold salted butter, diced
1 medium egg
3 tbsp milk
For the filling
350g new potatoes
40g butter
4 leeks, trimmed, halved lengthways and roughly chopped
1 bunch spring onions, trimmed and chopped
4 tbsp full-fat crème fraîche
2-3 tsp wholegrain mustard, to taste
1 x 20g pack chives, chopped
200g Lancashire cheese, grated
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Get ahead
Make the pastry ahead and chill for up to 2 days, or freeze. You can assemble the pie up to 24 hrs ahead; allow an extra 10-15 mins when baking from chilled.
To make the pastry, put the flour and a pinch of salt in a large bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Beat together the egg and milk, then very gradually add just enough to the flour mixture to start forming a dough – reserve the leftover egg-milk mixture for glazing the pie. When the pastry starts to stick together in clumps, knead it lightly until it forms a ball. Wrap and chill for at least 30 minutes.
For the filling, bring the potatoes to the boil in a pan of salted water. Simmer for 18-20 minutes or until tender. Drain and set aside to cool, then cut into thin slices.
Meanwhile, heat the butter in a large pan, add the leeks and spring onions, season, then cover and cook gently for 10-12 minutes until very soft, stirring halfway through. Remove the lid and cook off any excess moisture, then take off the heat, stir in the crème fraîche, mustard and chives, and season to taste. Set aside to cool.
Preheat the oven to 180°C, fan 160°C, gas 4. Put a baking tray in the oven to heat.
Dust the work surface with a little flour and roll out two-thirds of the pastry. Line a 1.5-litre pie dish (measuring about 20cm across the base, 25cm across the top) with the pastry, using your rolling pin to help lift the pastry.
Arrange half of the cooled sliced potatoes on the pastry base. Add half of the cooled leek filling, followed by half of the cheese. Repeat with the rest of the potatoes and leek filling, then finish with the remaining cheese.
Roll out the remaining pastry to make a lid. Brush the pastry rim with the reserved egg-milk mixture, then lay the pastry lid on top of the filling and use your fingertips, or the end of a knife or fork, to seal the edges. Trim away any excess pastry; you can use these trimmings to make decorations for the lid. Brush with more glaze and make a steam hole in the lid, then place on the hot baking tray and bake for 35-40 minutes until the pastry is golden and crisp. Allow to sit for 15 minutes before cutting into wedges to serve.
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Prep time: 45 mins
