Winter warmer in February’s kitchen

Pies are great at this time of year as they’re filling and warming. We’ve still got quite a few leeks growing and some onions left in store so I wanted to make one of my favourite pies – a cheese and potato pie with leeks and onions. Perfect with some baked beans!

Enjoy hot or cold

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).
  • Add seasoning and cheese to vegetables
  • 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
  • Decorate and scatter cheese over the top

  • 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!