All Saints Leek & Potato Hereford Pie

Directions

Preheat the oven to 350℉ (180℃).

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 to 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 12×9-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 to 40 minutes until golden.