Leek & Potato Filo Pie
||couple of hours
2 lb new potatoes, thin slices
6 tbsp of butter or marg
1 lb leeks, sliced
0.5 cup chopped parsley
4 tbsp mixed herbs
12 sheets of filo pastry
6 oz Cheshire cheese
2 garlic cloves, peeled and fine chopped
1 cup double cream
2 egg yolks
Preheat the oven to 190c, 375f.
Cook the potato slices in lightly salted water for 3-4 mins.
Melt about 2 tbsp of the butter or margarine and fry the leeks, stirring occasionally until soft. Remove from the heat, season and stir in the parsley and half the mixed herbs.
Melt the rest of the butter. Line a 9inch round baking tin with about six or seven of the filo sheets, let them overhang the edges of the tin, brush each layer of the filo pastry with the melted butter.
Place the potatoes, leeks and cheese in layers in the line tin, scatter a little mixed herb and the garlic between the layers, season a little with salt and pepper.
Fold over the overhanging filo pastry onto the pie, place two more sheets on top, tuck any overhang down the side of the dish, and brush the pastry with the melted butter.
Cover loosely with tin foil and bake for about 35 minutes
While itís baking, beat the cream, egg yolks and remaining herbs together.
Then remove the pie and make a well in the centre, pour in the cream mix, layer the remaining pastry over the top. Pinch up in places so there will be some crisped edges, brush with the last of the melted butter.
Reduce the oven temp to about 180c / 350f and bake the pie for another 25-30 minutes.
Allow to cool before serving.