Leek Pie (Irish)

This recipe was developed by Kevin Driver, a chef at Kelly's Resort Hotel and Spa on the sea in Rosslare, County Wexford.

3 Tbsp. all-purpose flour, unbleached
¾ cup butter, softened (180 g)
4 cups leeks, finely chopped, white part only (500 g)
1 cup heavy cream (240 mL)
½ lb Gruyère cheese, grated (250 g)
1½ lb puff pastry, homemade or store-bought (750 g)
1 egg, beaten

Work the flour into about one-third of the butter to form a beurre manié.

Melt the remaining butter in a large skillet over low heat, then add the leeks. Cook for 15-20 minutes or until the leeks are very soft, stirring frequently.

Stir in the beurre manié and cream, increase the heat to high, and bring to a boil. Remove from the heat immediately and set aside to cool. When the mixture has reached room temperature, stir in the cheese.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Divide the pastry in half and roll out each piece on a floured board into a disk 10" (25 cm) in diameter. Put one disk on a lightly greased baking sheet and brush some of the egg over its surface. Put the leek mixture in the middle of the disk and smooth out so that it comes to within about 1" (2.5 cm) of the edges.

Cover with the remaining disk and crimp the edges. Brush the remaining egg over the top and cut a few X's in the dough with a knife.

Bake the pie for 10 minutes, then lower the oven temperature to 325°F (165°C/140°C fan, Gas Mark 3) and bake for 20-25 minutes more or until the crust is golden brown.

Makes 6 servings.