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Cheese, swede & leek pie

A slice of cheese, swede & leek pie

Cheese, swede & leek pie

Name: Cheese, swede & leek pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Serves 6-8
Ingredients: 200g self-raising flour plus extra for rolling; 100g spelt flour; 60g parmesan grated; 2 thyme sprigs leaves picked; ½ tsp cayenne pepper; 150g butter chilled, cut into small cubes, plus extra for greasing; 1 leek thinly sliced; 1 small swede around 300g, peeled, cut into quarters and thickly sliced; 450ml whole milk; 1 bay leaf; nutmeg grated; 10g butter; 1 tbsp plain flour; 150g mature cheddar grated; 1 tbsp white wine or vermouth; 2 eggs beaten; 1 tbsp Dijon mustard

Rosie Birkett

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Serves 6-8

Easy

Prep: 30 mins

Cook: 50 mins

Plus chilling

A star rating of 4.5 out of 5.8 ratingsRate

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Enjoy a slightly lighter but still indulgent take on the classic cheese and potato pie, using sweet swede instead of potato, with flaky parmesan pastry

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

200g self-raising flour

plus extra for rolling
100g spelt flour
60g parmesan

grated
2 thyme sprigs

leaves picked
½ tsp cayenne pepper
150g butter

chilled, cut into small cubes, plus extra for greasing

For the filling

1 leek

thinly sliced
1 small swede

around 300g, peeled, cut into quarters and thickly sliced
450ml whole milk
1 bay leaf
nutmeg

grated
10g butter
1 tbsp plain flour
150g mature cheddar

grated
1 tbsp white wine

or vermouth
2 eggs

beaten
1 tbsp Dijon mustard

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Nutrition: Per serving (8)

kcal470
fat29g
saturates18g
carbs33g
sugars4g
fibre3g
protein16g
salt1.4g

Method

step 1

First, make the pastry. Tip the flours into a bowl and mix with the parmesan, thyme and cayenne pepper. Rub in the butter until it resembles breadcrumbs, then pour in 2-3 tbsp of cold water. Mix it in with a cutlery knife, then use your hands to bring together into a dough – you might need to add a bit more water. Knead the dough briefly until smooth, then split in half, press into two discs – one larger than the other – wrap in cling film, and refrigerate for 30 mins.
step 2

Meanwhile, put the leek, swede, milk, a large pinch of salt and the bay leaf in a pan and bring to the boil. Simmer for 10-15 mins until the swede is tender. Season with black pepper and nutmeg. Strain through a sieve, reserving the milk, and put the veg in a bowl. Using the same saucepan, melt the butter, then add the flour and cook for 2 mins. Slowly pour the milk back into the pan, whisking constantly to create a silky sauce. Stir in the cheddar and wine and stir until it’s melted, then remove from the heat and allow to cool for a couple of mins before adding 1 beaten egg and the mustard. Season and stir the veg into the mix.
step 3

Heat the oven to 200C/180C fan/gas 6. Butter and flour a 23cm pie dish. Roll the pastry out into two discs, using the large disc first to line the dish. Spoon in the filling, and brush a little of the sauce from the filling onto the edges of the pastry. Press the other disc on top and crimp the edges. Make two slits in the top of the pastry, brush with the remaining egg and bake for 30-35 mins until golden.

Recipe from Good Food magazine, February 2018

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A star rating of 4.5 out of 5.8 ratings

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