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
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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
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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.
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.
The leek pie is the showstopper. The sliced leeks are sautéed in butter and lardon—cubed pork fat, oftentimes made from pancetta. You then add cheese and cream to the leeks and transfer the mixture into a buttery piecrust and bake.
If freezing, cool completely, then cover and transfer to the freezer. To reheat, defrost in the fridge overnight, then heat the oven to 180C/fan 160C/gas 4.Unwrap the pie and reheat for 20-30 minutes until piping hot. Leave for 10 minutes before cutting into wedges.
There's nobody better at throwing an old-fashioned country Christmas than Dolly Parton. And her Christmases always include a walnut pie. Dolly loves to share memories of celebrating the season with her eleven brothers and sisters at their home in Locust Ridge, Tennessee.
Apple. There are five states they prefer apple pie to other flavors. Apples came to the United States with Europeans. Apple pie has English origins, according to Smithsonian magazine, but the dessert is an American classic.
But the one surefire way to make certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.
Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.
Brushing on egg white will lead to a paler baked good with a very good shine. An egg white only egg wash is useful for brushing on the bottom of blind-baked pie crusts to create a watertight barrier between the filling and the crust. Or it can be used to help sugar adhere to pastry.
FAQ: Can you eat the green part of leeks? Yes, you can eat the green part of leeks. While the white and light green parts are commonly used in cooking, the dark green leaves are also edible and can be used in various dishes.
If you want to make a puff pastry base for your pie
As you warm up your oven, put a baking tray in to heat up.Then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Steak Pie and stop a soggy bottom.
Leeks are the mildest of the onion family and really shine when they're cooked, offering a lovely subtlety to dishes and a delicate, melty texture. Typically, the white and light green parts are consumed, while the dark green tops are left out, being full of fibers and hard to chew.
Bake the pie on the hot baking sheet in the oven for 40-50 mins until golden brown all over. Leave to cool for a few minutes before slicing and serving, or leave to cool completely and serve cold. Will keep chilled for up to four days.
Place pies on a baking tray and cover with foil, this stops the pie tops from burning. Place in the oven for 20 minutes. Remove the foil and return to the oven for around 5 minutes ensuring the pies are piping hot. Allow the pie to stand for 2-3 minutes before serving.
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.
The winner of the 34th Official Great Aussie Pie Competition has finally been unveiled. After a tough (but delicious) four days of judging, Paradise Bakehouse in Innes Park, Queensland has been chosen as the winner of Best Plain Meat Pie for 2023.
Boar's Head Caramelized Onion Jack Cheese is made with Monterey Jack Cheese that has been slightly aged for a creamy texture. Caramelized onions are mixed in early in the process for rich toasty notes and subtle sweetness in every bite.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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Prep time: 45 mins
