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All Saints Leek and Potato Hereford Pie (Sewell)

A home-style All Saints Leek and Potato Hereford Pie (Sewell)* made with Unsalted Butter, Leeks, Dry Or Hard Cider, Double Cream, and Whole Grain Mustard. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 tbsp
• 1 1/2 lb
• 15 oz
• 16 oz
• 2 tsp
• 2
• 5 1/2 oz
• 1 lb
• 12

Method (preview)

1. 1

   Large frying pan and cook the leeks for 6 to 8 minutes until softened, stirring occasionally.

2. 2

   Add the cider, bring to the boil and boil fiercely, uncovered, until reduced by about two thirds.

3. 3

   Add the cream, bring back to the boil and boil fiercely for 3-5 minutes until the sauce has reached the consistency of thick cream.

4. 4

   Remove from the heat and stir in the mustard, eggs and cheese.

5. 5

   Meanwhile, cook the potatoes (no need to peel) in boiling water for 3 to 4 minutes until tender.

6. 6

   Drain and mix gently with the leek mixture.

7. 7

   Season.

8. 8

   Melt the remaining butter.

9. 9

   Use a little to brush the base of a (12x9-inch) 30 x 22cm baking dish.

10. 10

    Place a sheet of filo pastry on top and brush with a little more butter.

11. 11

    Repeat with 4 more sheets of pastry to cover the base and sides of the dish, overlapping the edges.

12. 12

    Spread the filling inside, then layer another 5 sheets of pastry, in the same way as before, over the top.

13. 13

    Fold over any overlapping pastry.

14. 14

    Brush two more sheets with the remaining butter, gently scrunch, and place on top of the pie.

15. 15

    Bake for 30-40 minutes until golden.

16. 16

    [The Kitchen Path http://home.earthlink.net/~kitpath 08/23/98(Sun)]

17. 17

    NOTES: Who can resist a casserole encased in flaky filo?

18. 18

    Serve this leek and potato pastry on buffet with salads such as a lentil and tomato salad with balsamic and a sweet potato and broccoli salad with a mustard vinaigrette.

19. 19

    Time: 20 mins prep; 40 mins baking.

20. 20

    Vegetarian Good Food Magazine (July, 1997).