Leek, Cheese and Potato Pie

• (2 large) wax potatoes500g g
• olive oil↗1 tbsp tbsp
• bay leaf↗1
• butter↗1 tbsp tbsp
• leek↗2

  halved and sliced into ½ cm thick slices

• onion↗1

  chopped

• nutmeg↗grating of
• Dijon mustard↗1 tsp tsp
• wholegrain mustard↗1 tsp tsp
• parmesan↗20g g

  or vegetarian alternative, grated

• mature cheddar↗20g g
• melting cheese↗250g g

  e.g., doux de montagne, ogleshield or reblochon, sliced (use vegetarian if needed)

• plain flour↗250g g

  plus extra for dusting

• cold butter↗140g g

  plus extra for the tin

• vodka↗2 tsp tsp
• крижана вода2-4 tbsp
• яйце↗1

  збите, для глазурі

Step-by-step instructions

1. 1

   To make the dough, sift the flour into a large bowl and add 1 tsp sea salt. Grate the cold butter finely, then rub it into the flour with your fingers until the mixture resembles crumbs. Add the vodka and mix with a pastry cutter, then pour in 2 tbsp cold water and mix again with the cutter. If needed, add a little more water until the dough comes together, about 1‑2 tbsp. Knead the dough lightly until smooth in the bowl, dust it with a little flour and wrap in parchment for baking. Let it rest for at least 30 minutes.

2. 2

   Peel and slice the potatoes into 5 mm thick slices and place them in a covered pot. Cover with cold water, add a generous pinch of salt, bring to a boil with the lid on, then reduce to a gentle simmer and cook 8‑10 minutes until almost tender. Drain and set aside to steam.

3. 3

   In a large non‑stick pan heat the olive oil, bay leaf and butter over medium heat, then add the leeks and onion. Season generously and add grated nutmeg. Cook, stirring, 8‑10 minutes until soft. Add about 100 ml water and cook until most of it evaporates. Discard the bay leaf and add both mustards and the parmesan. Set aside to cool. Butter and flour a 20 cm round pie tin.

4. 4

   Roll out ¾ of the dough on a lightly floured surface into a circle larger than the tin and place it in the tin. Roll the remaining dough into a large circle for the lid and chill both for 10 minutes. Preheat the oven to 200°C/180°C fan/gas 6.

5. 5

   Spoon a layer of the leek mixture into the prepared tin, sprinkle with grated cheddar and top with a layer of potatoes and slices of melting cheese. Repeat the layers until the tin is filled – press down to compact.

6. 6

   Brush the edges with a little beaten egg, cover with the dough lid and crimp the edges. Brush the lid with melted egg, sprinkle with sea salt and make two slits in the top. Bake 45‑50 minutes until golden.

7. 7

   Remove from the oven and let stand 10 minutes, then slice and serve with a nettle salad, if desired.