Leek and stilton pie

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Serves: 4 Time: 1 hour

  • 600g potatoes, peeled and cut into 4cm chunks
  • 75g unsalted butter
  • 3 leeks, thinly sliced
  • 1 tbsp dried thyme
  • 4 cloves garlic, finely chopped
  • 500g puff pastry
  • 200g stilton
  • 1 egg yolk
  • salt and pepper to season

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Bring a pot of water to the boil and add the potatoes. Boil for 10 minutes.

Drain and allow them to dry for a few minutes then roughly mash. Stir in 25g butter and season with salt and pepper. Cover and leave to cool.

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Melt the remaining butter in a frying pan over a medium heat. Add the leeks, thyme and garlic and cook for about 10 minutes until soft. Season with salt and pepper then leave to cool.

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Grease a pie dish or several small ramekins (depending on how you want to serve your pies) with butter or oil and line with the puff pastry leaving some to hang over the sides and keeping enough spare to make lids for the pies.

Fill the pies with the potatoes, pressing down slightly. Crumble the stilton on top and then place the leeks on top of that.

Place some more pastry on top and fold the overhanging pastry up to make lids for the pies. You can chill the pie at this point and serve the next day or freeze for 1 month (defrost before baking).

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Mix the egg yolk with 1 tbsp water and brush over the tops of the pies.

Peirce a few holes in the top of the pies so steam can escape then place in a preheated oven (200c) for 45-50 minutes.

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Serve with gravy and some vegetables or chips.

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