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Thursday, 15 December 2011

Cheesy leek & dill pie

Plague house. I've got stomach lurgy, Mark has a dreadful cold, the little foster lurcher has colitis. We were all up till 4am this morning with our various ailments. Time for some serious comfort food. Mark is no fan of meat free recipes but even he said this was the perfect thing for all the things that ailed us; silky, rich, deliciously cheesy and satisfying (also quick and cheap!). I think if leeks were an exotic vegetable we'd eat them a lot more. They are amazing tasting when cooked properly (and when you have a good, grit-free source).

1kg trimmed, washed leeks, chopped into 2" lengths
1oz butter
200g chevre or feta or a mixture
100g mature cheddar
2 tbsp fresh dill, chopped
salt & pepper & nutmeg to taste
Pack ready rolled butter pastry
1 egg, beaten

Preheat oven to 200oC. Simmer leeks for 15 mins, drain very thoroughly. Add butter, cheeses, dill & seasoning. Stir well and cool. Use as filling for pie fashioned from the pastry and sealed with the egg. Bake for around 30 mins. Cool for 10-15 minutes before eating. Return to the sofa and prepare for death, but with a better disposition than before.

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