Serves: 6
Preparation time: 15 mins
Cooking time: 25 mins

Ingredients

765g/1 1/2 lb leeks, sliced
2 tbsp crème fraiche
1/2 tsp freshly grated nutmeg
1 large egg
3 tbsp wholegrain mustard
175g/6oz plain flour
175g/6oz mature Cheddar cheese, grated

Method

1. Preheat the oven to 220C/Fan 200C/450F/Gas Mark 8. In a large pan, melt 25g/1oz butter, add the leeks and cook for 5 mins. Remove from heat and stir in the crème fraiche, mustard and egg. Season and set aside to cool.

2. Place the flour in large bowl with a pinch of salt, rub in the butter until the mixture resembles crumbs. This can be done in a food processor if liked. Stir in 50g/2oz of the cheese and 3-4 tbsp cold water, then bind together to make a firm dough.

3. Roll out the pastry on a lightly floured surface to a rough 20cm/8in circle. Transfer to a baking sheet.

4. Stir half the cheese into the leek mixture then spoon this into the centre of the pastry, leaving a 3cm border. Fold the edges up around the edges of the filling and pinch together. Sprinkle over the remaining cheese and bake for 15-20 mins or until golden. Serve with red onion and tomato salad Cooks tip The cheese pastry in this easy pie is lovely and crisp and tangy with cheese. But if you prefer you can use a 375g pack of ready rolled shortcrust pastry instead. Simply roll out and use as directed. .

By kind permissioan of the British Cheese Board

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