A slice of cheese, swede & leek pie

Cheese, swede & leek pie

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Prep: 30 mins Cook: 50 mins Plus chilling

Easy

Serves 6-8

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

Nutrition and extra info

Nutrition: Per serving (8)

  • kcal470
  • fat29g
  • saturates18g
  • carbs33g
  • sugars4g
  • fibre3g
  • protein16g
  • salt1.4g
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Ingredients

    For the pastry

    • 200g self-raising flour, plus extra for rolling
    • 100g spelt flour
    • 60g parmesan, grated
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • 2 thyme sprigs, leaves picked
    • ½ tsp cayenne pepper
    • 150g butter, chilled, cut into small cubes, plus extra for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the filling

    • 1 leek, thinly sliced
      Leeks

      Leek

      lee-k

      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • 1 small swede, around 300g, peeled, cut into quarters and thickly sliced
      Two slices of swede

      Swede

      sw-ee-d

      A member of the cabbage family, the swede is often confused with the turnip, though they look…

    • 450ml whole milk
    • 1 bay leaf
    • nutmeg, grated
      Nutmeg

      Nutmeg

      nut-meg

      One of the most useful of spices for both sweet and savoury

    • 10g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tbsp plain flour
    • 150g mature cheddar, grated
      Cheddar

      Cheddar

      Ched-ah

      Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

    • 1 tbsp white wine or vermouth
    • 2 eggs, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 1 tbsp Dijon mustard

    Method

    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.

    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.

    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.

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