Ingredients

  • Approx. 500g homemade or bought shortcrust pastry
  • 1 small egg and a pinch of salt, beaten together for glaze
For the filling
  • 2 tablespoons olive oil
  • 3 large leeks sliced.
  • 3 tablespoons grainy mustard
  • 750g anna potatoes, cooked cooled and sliced.
  • 160g extra mature cheddar, grated finely.
  • freshly ground black pepper
  • 1 egg for glaze
  • 5 rashers cooked crispy streaky bacon, to finish

Apple and Waldorf Salad
  • 4 stalks celery, chopped.
  • 1 red onion finely chopped (optional).
  • 2 Cox’s apples cored and roughly chopped.
  • 2 tablespoons extra virgin olive oil
  • Bag of rocket leaves
  • 110g walnut halves lightly toasted, chopped.
  • Salt & freshly ground black pepper.
  • Splash of lemon juice and olive oil
Creamy dressing
  • 4 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tsp Dijon mustard
  • Seasoning

Method

Open Leek and Cheesy Potato and Tart

Preheat the oven to Gas Mark 6 /200C/400F.

On a lightly floured surface, roll out the pastry into a rough round    approx. the size of a very large dinner plate. Transfer to a non-stick baking tray lined with parchment paper and relax in the fridge for 10 minutes. (optional resting)

Meanwhile, heat the oil in a pan. Add the leeks and butter fry for approx., 5/6 minutes until lightly browned and softened. Add the mustard to the leeks, season with black pepper and allow to cool.

Pile the cooled leeks onto the pastry round leaving a clear border of approx. 5cm around the edge. Top with the sliced potatoes and scatter over the cheese. Carefully fold up the pastry border to create a rustic style edge. Brush the edge with the egg glaze.

Bake the pie in the oven for 35 minutes until the pastry is crisp and golden brown.

Top with a little hat of the salad (below) and crumbled crispy bacon.

Apple and Walnut Waldorf Style Salad

Just before serving, simply toss all the salad ingredients together and season.

Creamy dressing

Simply mix the creamy dressing ingredients together and season to taste. Spoon into a small bowl and serve along side.

Ingredients

  • Approx. 500g homemade or bought shortcrust pastry
  • 1 small egg and a pinch of salt, beaten together for glaze
For the filling
  • 2 tablespoons olive oil
  • 3 large leeks sliced.
  • 3 tablespoons grainy mustard
  • 750g anna potatoes, cooked cooled and sliced.
  • 160g extra mature cheddar, grated finely.
  • freshly ground black pepper
  • 1 egg for glaze
  • 5 rashers cooked crispy streaky bacon, to finish

Apple and Waldorf Salad
  • 4 stalks celery, chopped.
  • 1 red onion finely chopped (optional).
  • 2 Cox’s apples cored and roughly chopped.
  • 2 tablespoons extra virgin olive oil
  • Bag of rocket leaves
  • 110g walnut halves lightly toasted, chopped.
  • Salt & freshly ground black pepper.
  • Splash of lemon juice and olive oil
Creamy dressing
  • 4 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tsp Dijon mustard
  • Seasoning

Method

Open Leek and Cheesy Potato and Tart

Preheat the oven to Gas Mark 6 /200C/400F.

On a lightly floured surface, roll out the pastry into a rough round    approx. the size of a very large dinner plate. Transfer to a non-stick baking tray lined with parchment paper and relax in the fridge for 10 minutes. (optional resting)

Meanwhile, heat the oil in a pan. Add the leeks and butter fry for approx., 5/6 minutes until lightly browned and softened. Add the mustard to the leeks, season with black pepper and allow to cool.

Pile the cooled leeks onto the pastry round leaving a clear border of approx. 5cm around the edge. Top with the sliced potatoes and scatter over the cheese. Carefully fold up the pastry border to create a rustic style edge. Brush the edge with the egg glaze.

Bake the pie in the oven for 35 minutes until the pastry is crisp and golden brown.

Top with a little hat of the salad (below) and crumbled crispy bacon.

Apple and Walnut Waldorf Style Salad

Just before serving, simply toss all the salad ingredients together and season.

Creamy dressing

Simply mix the creamy dressing ingredients together and season to taste. Spoon into a small bowl and serve along side.