All Saints Leek and Potato Hereford Pie

1 hours Prep: 20 minutes Cook: 1 hours

353 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

3	tablespoons	butter, unsalted	divided use
1 1/2	pounds	leeks	trimmed and sliced
15	ounces	apple cider	hard or dry, approximate
16	ounces	double cream	or alternative
2	teaspoons	whole-grain mustard
2	medium	eggs	beaten
5 1/2	ounces	hereford cheese	or cheddar cheese, grated
1	pound	potatoes	thin skinned, sliced 1/4 inch thick, no need to peel
12	sheets	phyllo pastry
1	x	salt and black pepper

Preheat the oven to 350F.

Melt a third of the butter in a large frying pan and cook the leeks for 6 to 8 minutes until softened, stirring occasionally.

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

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.

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

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

Be sure that they are cooked as the acidity from the cider will prevent them cooking further when added to the sauce.

Drain and mix gently with the leek mixture. Season.

Melt the remaining butter.

Use a little to brush the base of a 12x9-inch baking dish.

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

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

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

Fold over any overlapping pastry. Brush two more sheets with the remaining butter, gently scrunch, and place on top of the pie.

Bake for 30-40 minutes until golden.

Add your comment

Serving Size 216g

Amount per Serving

Calories 353 69% of calories from fat