Cheese, Parsnip and Leek Pie

• self-raising flour↗200g g

  plus extra for dusting

• spelt flour↗100g g
• parmesan↗60g g

  grated

• thyme sprigs↗2

  leaves gathered

• cayenne pepper↗½ tsp tsp
• butter↗150g g

  cold, cut into small cubes, plus extra for greasing

• leek↗1

  thinly sliced

• small parsnip1

  about 300g, peeled, quartered and thickly sliced

• whole milk↗450ml ml
• bay leaf↗1
• nutmeg↗

  grated

• butter↗10g g
• plain flour↗1 tbsp tbsp
• mature cheddar↗150g g

  grated

• white wine↗1 tbsp tbsp

  or vermouth

• яйця↗2

  збите

• Діжонська гірчиця↗1 tbsp

Step-by-step instructions

1. 1

   First make the dough. Pour the flours into a bowl and mix them with the parmesan, thyme and cayenne pepper. Rub in the butter until the mixture resembles crumbs, then add 2‑3 tbsp cold water. Stir with a kitchen knife, then hand‑knead into a dough – you may need to add a little more water. Briefly knead until smooth, split in half, form two discs – one larger than the other – wrap in cling film and chill for 30 minutes.

2. 2

   Meanwhile place the leek, parsnip, milk, a generous pinch of salt and the bay leaf in a saucepan and bring to the boil. Simmer 10‑15 minutes until the parsnip is soft. Season with black pepper and nutmeg. Strain through a sieve, keeping the milk, and transfer the vegetables to a bowl. In the same saucepan melt the butter, add the flour and cook for 2 minutes. Gradually pour the milk back into the pan, whisking constantly to make a silky sauce. Add the grated cheddar and wine, stir until melted, remove from heat and let cool slightly, then add 1 beaten egg and mustard. Season and toss the vegetables with the mixture.

3. 3

   Pre‑heat the oven to 200 °C/180 °C fan/gas 6. Butter and flour a 23 cm pie tin. Roll the dough into two discs, line the tin with the larger disc. Spoon in the filling, brush a little of the filling sauce onto the edges of the dough. Cover with the second disc and crimp the edges. Make two slits in the top of the dough, brush with the remaining egg and bake 30‑35 minutes until golden.