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To make the homemade pastry, add the flour, a pinch of salt, and the 140g cold butter (cut into cubes) to a large mixing bowl.

Using your fingertips, rub the mixture together until it reaches a breadcrumb consistency.

Gradually add the cold water, a little at a time (60-80ml total), and mix until you have a firm but soft dough.

Bring the dough together into a ball, wrap it in cling film, and place it in the fridge to chill for 30 minutes.

While the pastry is chilling, prepare the filling. Boil the peeled and thinly sliced potatoes in salted water until they are firm but tender.

Drain the potatoes and then return them to the pan to steam dry.

In a separate pan, heat the 20g butter, 20ml oil, and the bay leaf together.

Add the sliced leeks and chopped onion to the pan. Season with a shake of nutmeg, salt, and pepper. Sauté until the vegetables are soft, about 8-10 minutes.

Once the vegetables are soft, add the 100ml water and cook until most of the water has evaporated.

Discard the bay leaf. Stir in both the teaspoon of Dijon mustard and the teaspoon of whole grain mustard, and the 20g grated Parmesan cheese.

Set the leek mixture aside to cool completely.

Once the pastry has chilled, cut away two-thirds of the dough for the pie bottom. On a lightly floured surface, roll out the pastry to a diameter of about 30cm, ensuring it's large enough to cover the bottom and sides of your pie tin with an overhang.

Roll out the remaining one-third of pastry for the pie lid to a diameter of 28cm.

Preheat your oven to 200°C (180°C fan/gas mark 6).

Grease a 23cm round pie dish (or 9-inch pie tin) with butter.

Carefully line the greased pie dish with the larger rolled-out bottom pastry.

Once the leek mixture has cooled, begin assembling the pie. Add a layer of the leek mixture to the pastry-lined dish.

Follow with a layer of the 250g grated cheddar cheese.

Add a layer of the boiled potatoes.

Press down the layers gently with a spatula. Repeat this layering process (leek mixture, cheddar cheese, potatoes) until the dish is full.

Egg wash the edge of the bottom pastry with the beaten egg.

Place the rolled-out pastry lid on top of the pie.

Crimp the edges down with your fingers to seal the pie, then further crimp the edges using a fork to create a decorative pattern.

Make two small holes in the top of the pie using a knife to allow steam to escape.

Egg wash the entire top of the pie with the beaten egg and sprinkle with a pinch of salt.

Bake in the preheated oven for about 45 minutes, or until the top is golden brown.

If the top becomes too golden before the pie is fully cooked, cover it loosely with foil and continue to bake for an additional 5-10 minutes.


To make the homemade pastry, add the flour, a pinch of salt, and the 140g cold butter (cut into cubes) to a large mixing bowl.

Using your fingertips, rub the mixture together until it reaches a breadcrumb consistency.

Gradually add the cold water, a little at a time (60-80ml total), and mix until you have a firm but soft dough.

Bring the dough together into a ball, wrap it in cling film, and place it in the fridge to chill for 30 minutes.

While the pastry is chilling, prepare the filling. Boil the peeled and thinly sliced potatoes in salted water until they are firm but tender.

Drain the potatoes and then return them to the pan to steam dry.

In a separate pan, heat the 20g butter, 20ml oil, and the bay leaf together.

Add the sliced leeks and chopped onion to the pan. Season with a shake of nutmeg, salt, and pepper. Sauté until the vegetables are soft, about 8-10 minutes.

Once the vegetables are soft, add the 100ml water and cook until most of the water has evaporated.

Discard the bay leaf. Stir in both the teaspoon of Dijon mustard and the teaspoon of whole grain mustard, and the 20g grated Parmesan cheese.

Set the leek mixture aside to cool completely.

Once the pastry has chilled, cut away two-thirds of the dough for the pie bottom. On a lightly floured surface, roll out the pastry to a diameter of about 30cm, ensuring it's large enough to cover the bottom and sides of your pie tin with an overhang.

Roll out the remaining one-third of pastry for the pie lid to a diameter of 28cm.

Preheat your oven to 200°C (180°C fan/gas mark 6).

Grease a 23cm round pie dish (or 9-inch pie tin) with butter.

Carefully line the greased pie dish with the larger rolled-out bottom pastry.

Once the leek mixture has cooled, begin assembling the pie. Add a layer of the leek mixture to the pastry-lined dish.

Follow with a layer of the 250g grated cheddar cheese.

Add a layer of the boiled potatoes.

Press down the layers gently with a spatula. Repeat this layering process (leek mixture, cheddar cheese, potatoes) until the dish is full.

Egg wash the edge of the bottom pastry with the beaten egg.

Place the rolled-out pastry lid on top of the pie.

Crimp the edges down with your fingers to seal the pie, then further crimp the edges using a fork to create a decorative pattern.

Make two small holes in the top of the pie using a knife to allow steam to escape.

Egg wash the entire top of the pie with the beaten egg and sprinkle with a pinch of salt.

Bake in the preheated oven for about 45 minutes, or until the top is golden brown.

If the top becomes too golden before the pie is fully cooked, cover it loosely with foil and continue to bake for an additional 5-10 minutes.
