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Ingredients
450g/1lb young leeks, well washed
sprig of
thyme
8 basil leaves, cut into strips
150g/5oz Jersey Royal new potatoes,
peeled and cut into 5mm/¼in slices
225g/8oz filo pastry, rolled out
thinly
55g/2oz butter, gently melted
175g/6oz farmhouse cheddar,
grated
1 cooking apple, peeled, cored, diced and tossed in lemon
juice
salt and freshly ground black pepper
Method
1. Preheat oven to 160C/325F/Gas 3.
2. Cut leeks into
1cm/½in rings. Cook in a pan of boiling water with the thyme, until soft. Drain
well, reserving the liquor. Discard the thyme.
3. Season the leeks with
salt, pepper and basil.
4. Cook the potatoes in the reserved leek liquor
until just soft (about 4-5 minutes). Drain and allow to cool.
5. Using a
large plate as a guide, cut the filo pastry into rounds approximately 30cm/12in
in size.
6. Brush all but one of the rounds of filo pastry with melted
butter. Arrange in a baking tin with alternate layers of potato and leek in
between.
7. Sprinkle over the grated cheddar and diced apple and
season.
8. Top with remaining sheet of filo, brush with melted butter and
seal edges of pie with water.
9. Prick several times with a fork and bake in
the oven for about 20-30 minutes. |
