Yet another wiki'leek and cheddar pie recipe into the public domain.....?
I really love Christmas Eve-probably more than Christmas day itself! I guess it’s the excitement and expectation of what lies ahead...I know I know I'm a 47 year old guy who should know better but it still brings out the big kid in me...wrapping pressies, prepping up the dinner and making the now legendary Gingerbread House which this year I have promised the kids will be a 3 storey fairy princess castle a la Disney - maybe bit off a wee bit more gingerbread than I could chew but will give it a bash and promise to post pics. It’s also a night for a late supper and usually something we can all graze on between one thing and another. This year I'm making a leek and cheddar pie which will feature on our new a la carte menu in the New Year...now where did I put those castle turrets...
Pre heat oven Gas 4/180oC
750g leeks, 750g potatoes, 20g butter, pinch finely ground nutmeg, salt and pepper; 60g grated Mull or any other mature cheddar, 300ml double cream
1. Thinly slice the leeks discarding the thick fibrous green part and cook gently over med heat in half of the butter till soft-about 8/10 min.
2. Add cream to leeks and season with salt and freshly ground pepper, bring to boil and simmer for 4/5 min over low heat.
3. Meanwhile thinly slice the potatoes (about 1 pound coin thickness), wash, drain and pat dry with a clean tea towel or kitchen roll.
4. Stir grated cheddar into cream leek mix-reserve a little for sprinkling on pie-till incorporated and tip the mix into a pie dish, arrange the sliced potatoes over lapping on top, melt remaining butter and brush over the potatoes, sprinkle over salt, pepper and remaining cheese and cover loosely with foil.
5. Bake for 25 min in pre heated oven, uncover and bake for further 5 min till golden brown.
Serve with salad or peas or beans....