February’s Bake of the Day on Radio York
A few weeks ago Martin asked me to take part in February’s Bake of the Day on Radio York. Julia Lewis the presenter wanted to have a ‘pie’ season and said that I could bake anything I fancied. Pies are great at this time of year as they’re filling and warming so it was a hard choice what to do – but I wanted it to have some produce out of the garden in it. We’ve still got quite a few leeks growing so it had to be one of my favourites – a cheese and potato pie with leeks and onions. It seemed to go down quite well on the radio on Sunday – in fact there was none left for me!!
Cheesy leek and onion pie
Serves about 4-5 Takes about an hour
Serve hot but leftovers are even nicer cold
I like to make this on my 24cm(9½”) metal pie plate but you could use a shallow tart tin
Shortcrust pastry for a pie plate
2 small potatoes, peeled
1 small onion, sliced thinly
1 small leek, sliced thinly
125g mature cheddar cheese (¾ grated, ¼ diced) plus a little extra for sprinkling
½ tspn mustard powder
½ tspn paprika (smoked is good)
2-3 tablespoons crème fraiche to bind
A beaten egg
- Divide the pastry into two pieces, one a little larger than the other. Roll out the larger piece and line the pie plate. Roll out the smaller piece and lay on a lightly floured plate. Pop in the fridge whilst you make the filling.
- Cut the potatoes in half lengthways then slice thinly. Put into a pan of boiling water and cook for only about 6 minutes until just tender but not breaking up. Drain and put into a large bowl.
- Heat a little oil and a knob of butter in a frying pan and cook the onions and leek slowly with the lid on for about 10 minutes until softened. Put into the bowl with the potatoes and leave to cool
- When the veg are cool and the pastry has been in the fridge for about half an hour you are ready to put the pie together.
- Add the cheese to the potato and onions then sprinkle in the mustard, paprika and seasoning. Spoon in 2 tablespoons of the crème fraiche and stir gently until everything just binds together (add a little more if necessary).
- Pile on to the pastry lined plate and spread out. Moisten the edge with water and lay the top pastry over. Press the edges together and trim any excess pastry. Crimp with a fork to seal the edges. Cut four small holes in the top to allow steam to escape and decorate with pastry trimmings – I wrote ‘Bake of the Day’ on Julia’s pie!
- Brush all over with some beaten egg then sprinkle a little grated cheese on top.
- Pop in the oven 200C/fan180/gas 6 for about 30-40 minutes until the pastry is golden brown all over.
We eat this hot with some baked beans or better still at room temperature with salad and a squeeze of salad cream!