Sometimes it is good to have a flick through supermarket magazines. I refuse to pay for them but I will happily steal recipes. Luckily Charlie is the same and with his uber-phone stealing of recipes is almost too easy. I stick to the old fashioned methods (i.e. try to remember and write it down the moment there is some paper around you!) but sometimes being modern can be useful.
This is a not so modern pie - it has things that you all know and if you don't like any of the ingredients alreay this recipe won't covert you. It is as much about leek as it is about stilton. And when you get cooking make sure you do bake it for 40 minutes. Trust the pastry and don't get paranoid after 20 minutes when it looks vaguely ready. If you want a crispy bottom let it wait.
This is a not so modern pie - it has things that you all know and if you don't like any of the ingredients alreay this recipe won't covert you. It is as much about leek as it is about stilton. And when you get cooking make sure you do bake it for 40 minutes. Trust the pastry and don't get paranoid after 20 minutes when it looks vaguely ready. If you want a crispy bottom let it wait.
Leek and Stilton pie
about 500g potatoes
1 onion, chopped
3 leeks, chopped
200g stilton
~350g puff pastry
butter
salt, papper and thyme
about 500g potatoes
1 onion, chopped
3 leeks, chopped
200g stilton
~350g puff pastry
butter
salt, papper and thyme
1 egg yolk or some milk for glazing
Preheat the over to 200C.
Start with making mash potatoes. Chop the potatoes into cubes and boil until soft. When they are ready drain them add a bit of salt and, if you wish, milk. Mash them until smooth and set aside.
Put a knob of butter with a touch of oil in a frying pan and add the onion. Fry it on medium heat for a couple of minutes and add leeks. Fry for further 10 minutes until leeks become soft. Add thyme to taste and season with salt and pepper.
Roll out the pastry into a greased pie dish. Make sure you have some pastry hanging around the edges, so you can make the pie look cool by covering it with the excess pastry. Spoon the mash on the bottom of your pie dish (onto the pastry!). Crumble the stilton on the mash and then add the cooked leek on top of the cheese. Fold the remaining pastry on top and glaze with an egg yolk or some milk.
Bake for about 40 minutes until the pie is all crispy and golden brown. The cheese will melt beautifully and it will all go really well with a glass of red wine and some simple salad. Enjoy!
(plus it makes great lunch next day as it can also be eaten cold)
Start with making mash potatoes. Chop the potatoes into cubes and boil until soft. When they are ready drain them add a bit of salt and, if you wish, milk. Mash them until smooth and set aside.
Put a knob of butter with a touch of oil in a frying pan and add the onion. Fry it on medium heat for a couple of minutes and add leeks. Fry for further 10 minutes until leeks become soft. Add thyme to taste and season with salt and pepper.
Roll out the pastry into a greased pie dish. Make sure you have some pastry hanging around the edges, so you can make the pie look cool by covering it with the excess pastry. Spoon the mash on the bottom of your pie dish (onto the pastry!). Crumble the stilton on the mash and then add the cooked leek on top of the cheese. Fold the remaining pastry on top and glaze with an egg yolk or some milk.
Bake for about 40 minutes until the pie is all crispy and golden brown. The cheese will melt beautifully and it will all go really well with a glass of red wine and some simple salad. Enjoy!
(plus it makes great lunch next day as it can also be eaten cold)