INGREDIENTS

Serves 6-8

3 leeks
3 medium sized potatoes
300ml double cream
3 eggs
75g grated cheddar
75g grated parmesan
couple sprigs of thyme
sea salt & freshly ground pepper

for the pastry
140g unsalted butter cut into cubes
225g plain flour
couple tbsp ice cold water

Preheat oven to 180°C

For the pastry
Go to ‘Tips’ section on homecooks.co website, shortcrust pastry.

For the filling
Peel and cook potatoes for approximately 15 mins until soft but not falling apart then slice as finely as you can.
Slice leeks 1/2cm thick, fry in butter until soft, approximately 12 mins.
Mix eggs, seasoning and cream in a bowl.
Lay half the leaks in bottom of pasty case, then a layer of potato, half the cheese, another layer of potato followed by the rest of the leeks. Pour the cream and egg mixture on top. Sprinkle rest of cheese and the thyme leaves.

Put in oven for approximately 30 minutes until the top is golden. Cool before serving.

Approximate cost £6.00