Ingredient:
90 g (3 oz) butter
500 g (1 lb) leeks, trimmed and thickly sliced
60 g (2 oz) plain flour
300 ml (1/2 pint) apple juice
300 ml (1/2 pint) milk
1 tsp coarse-grain mustard
Salt and black pepper
4 hard-boiled eggs, roughly chopped
150 g (5 oz) nature Cheddar cheese, grated
500 g (1 lb) potatoes cut into 5 mm (1/4 in) slices (not peeled)
5 sheets of filo pastry, each about
25×38 cm (10×15in)
Shallow ovenproof Dish, about 25cm (10 in) Square
Method:
Melt 60 g (2 oz) of the butter in a large frying pan, and cook the leeks for about 8-10 minutes until softened. Stir in the flour and cook for 1 minute, then gradually add the apple juice and milk, stirring constantly until boiling. It may look slightly curdled at this stage, but don’t worry, it will come together.
Reduce the heat, and simmer gently for 2-3 minutes. Add the mustard and season well.
Remove the sauce from the heat and stir in the roughly chopped eggs and the cheese. Now cook the potatoes in boiling salted water for 4-5 minutes until just tender. Drain and mix into the sauce, then season, and pour into the dish.
Melt the remaining butter. Brush one of the filo sheets with butter and put it over the mixture in the dish, scrunching up the edges to fit. Repeat with the remaining filo sheets, scrunching up the last sheet before putting it on top of the pie. (You can leave the pie for up to 6 hours at this stage, then bake it when you need it.)
Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 30-40 minutes until the filo is crisp and golden and the pie is hot right through.
90 g (3 oz) butter
500 g (1 lb) leeks, trimmed and thickly sliced
60 g (2 oz) plain flour
300 ml (1/2 pint) apple juice
300 ml (1/2 pint) milk
1 tsp coarse-grain mustard
Salt and black pepper
4 hard-boiled eggs, roughly chopped
150 g (5 oz) nature Cheddar cheese, grated
500 g (1 lb) potatoes cut into 5 mm (1/4 in) slices (not peeled)
5 sheets of filo pastry, each about
25×38 cm (10×15in)
Shallow ovenproof Dish, about 25cm (10 in) Square
Method:
Melt 60 g (2 oz) of the butter in a large frying pan, and cook the leeks for about 8-10 minutes until softened. Stir in the flour and cook for 1 minute, then gradually add the apple juice and milk, stirring constantly until boiling. It may look slightly curdled at this stage, but don’t worry, it will come together.
Reduce the heat, and simmer gently for 2-3 minutes. Add the mustard and season well.
Remove the sauce from the heat and stir in the roughly chopped eggs and the cheese. Now cook the potatoes in boiling salted water for 4-5 minutes until just tender. Drain and mix into the sauce, then season, and pour into the dish.
Melt the remaining butter. Brush one of the filo sheets with butter and put it over the mixture in the dish, scrunching up the edges to fit. Repeat with the remaining filo sheets, scrunching up the last sheet before putting it on top of the pie. (You can leave the pie for up to 6 hours at this stage, then bake it when you need it.)
Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 30-40 minutes until the filo is crisp and golden and the pie is hot right through.
