Flaky Leak and Potato Pie

Categories: Main Dishes, Vegetables

Yield: 4

Ingredients: 3 large potatoes, thinly sliced - 4 medium trimmed leaks, sliced - 2 tablespoons butter - 1 large onion, finely chopped - 2 tablespoons chopped fresh chives - 2 tablespoons fresh flat-leaf parsley - 1 1/4 cup creme fraiche - Freshly ground nutmeg - salt and freshly ground pepper - 1/2 lb frozen puff pastry or homemade flaky pastry - Beaten egg (optional)

Directions: Boil potatoes until just tender, eight to 10 minutes. In another pan, cook leeks in boiling water until just tender, 8 to 10 minutes. Drain. Melt butter in a large saucepan over low heat. Add onion, cover and cook until tender, about 10 minutes. Remove onion from heat and add potatoes, leeks, herbs and creme fraiche. Mix well, season with nutmeg, salt and pepper, and leave to cool. Preheat oven to 400F. Roll out pastry so that it is larger all around than a 25 cm (10 inch) pie pan. Cut around the pie pan to make the top crust and then cut around this, 2.5 cm (1 inch) from the pan, to make the pie rim. Set these, and any trimmings, aside. Spoon filling into pie pan. It should fill it generously and form a rounded dome. Fit pastry rim on the edge of the pie pan, pleating it if necessary, brush with cold water and position the top crust on top to cover the whole pan. Press edges firmly together to seal the pie, then flute and scallop pie rim. Make a steam hole in the centre. Decorate the pie with cutout shamrocks made with pastry trimmings, sticking them on with cold water, then brush with beaten egg, if desired. Bake until puffed and golden brown, 35 to 40 minutes. Serve at once. Makes four servings. SOURCE: The Classic Vegetarian Cookbook, by Rose Elliot (Reader's Digest Association.)

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