Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Subscribe to Sainsbury’s magazine
Rate this recipe
Print
Ingredients
For the pastry
300g plain flour, plus extra to dust
150g cold salted butter, diced
1 medium egg
3 tbsp milk
For the filling
350g new potatoes
40g butter
4 leeks, trimmed, halved lengthways and roughly chopped
1 bunch spring onions, trimmed and chopped
4 tbsp full-fat crème fraîche
2-3 tsp wholegrain mustard, to taste
1 x 20g pack chives, chopped
200g Lancashire cheese, grated
Share:
Step by step
Get ahead
Make the pastry ahead and chill for up to 2 days, or freeze. You can assemble the pie up to 24 hrs ahead; allow an extra 10-15 mins when baking from chilled.
To make the pastry, put the flour and a pinch of salt in a large bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Beat together the egg and milk, then very gradually add just enough to the flour mixture to start forming a dough – reserve the leftover egg-milk mixture for glazing the pie. When the pastry starts to stick together in clumps, knead it lightly until it forms a ball. Wrap and chill for at least 30 minutes.
For the filling, bring the potatoes to the boil in a pan of salted water. Simmer for 18-20 minutes or until tender. Drain and set aside to cool, then cut into thin slices.
Meanwhile, heat the butter in a large pan, add the leeks and spring onions, season, then cover and cook gently for 10-12 minutes until very soft, stirring halfway through. Remove the lid and cook off any excess moisture, then take off the heat, stir in the crème fraîche, mustard and chives, and season to taste. Set aside to cool.
Preheat the oven to 180°C, fan 160°C, gas 4. Put a baking tray in the oven to heat.
Dust the work surface with a little flour and roll out two-thirds of the pastry. Line a 1.5-litre pie dish (measuring about 20cm across the base, 25cm across the top) with the pastry, using your rolling pin to help lift the pastry.
Arrange half of the cooled sliced potatoes on the pastry base. Add half of the cooled leek filling, followed by half of the cheese. Repeat with the rest of the potatoes and leek filling, then finish with the remaining cheese.
Roll out the remaining pastry to make a lid. Brush the pastry rim with the reserved egg-milk mixture, then lay the pastry lid on top of the filling and use your fingertips, or the end of a knife or fork, to seal the edges. Trim away any excess pastry; you can use these trimmings to make decorations for the lid. Brush with more glaze and make a steam hole in the lid, then place on the hot baking tray and bake for 35-40 minutes until the pastry is golden and crisp. Allow to sit for 15 minutes before cutting into wedges to serve.
You might also like...
-
-
-
-
-
-
-
-
offerReceive three bottles of wine from the aficionados at Wine52 for just £9.95
offerReceive a craft beer case worth £27 from Beer52 for just £6.95!
offerGet a Free Welcome Kit worth £69 when you sign up for AG1
Our pies are the best pies in Britain (well, our pie chef has won five categories at the British Pie Awards and was crowned Supreme Champion). Packed in boxes of four, each pie serves one generously.
Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.
History. This was a food traditionally popular with the working classes of Northern England, due to a combination of relatively cheap ingredients which provided sustenance to workers, particularly in the mining, steel, and manufacturing industries.
Freeze cooked pie only – cook as instructed and allow to cool completely. Transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating until piping hot.
In her cookbook, Dolly's Dixie Fixin's, the country music legend shared one of her favorite recipes for walnut pie that's very similar to a classic southern pecan pie. It couldn't be any easier to make, and her holiday table is rarely complete without it. Find the recipe for her delicious walnut-studded pie below.
Apple Pie. Apple pie is arguably one of the most popular pie flavors. A symbol of America, the apple pie was actually invented by the British. Apple pie is simply made with sliced apples on double-crusted pastry dough.
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.
Tiddly in naval slang means 'proper', a common adjective and adverb used by Cornish people, and oggie was the term for a pastie in cornwall, so “tiddly oggie” meant proper pasty. Cornish rugby supporters later adopted the chant “Oggie, oggie, oggie, oi, oi, oi!” when cheering on their team.
Pasties, pronounced "pass-tee", are traditional meat pies that began in England and were brought to Michigan by Cornish miners when they migrated to Northern Michigan in the 1800's.
Most pies will freeze well from a raw or cooked state. However, custard filled pies do not tend to freeze well. When freezing a fruit pie, you'll see the best results if you freeze a combination of cooked fruit filling in a raw pastry. Raw fruit filling can become watery on thawing and may require additional thickener.
Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.
Chosen by the experts from the Baking Association of Australia, who are widely considered to be the experts on all things flaky, the winner of the best pie in the country for 2023 was from Victoria's Country Cob Bakery with their fish amok pie, a tasty Cambodian-style creation made with barramundi and curry sauce.
Hobby: Calligraphy, Rowing, Vacation, Geocaching, Web surfing, Electronics, Electronics
Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
Prep time: 45 mins
