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1
Preheat the oven to 400F (200C).
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2
Bring a large pan of water to a boil.
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3
Peel the potatoes and cut them into slices about 1/8 inch (3mm) thick.
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4
Salt the boiling water, add the potatoes, and let them simmer enthusiastically until tenderthey can be almost falling apart.
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5
Drain and put into a large bowl.
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6
Meanwhile, remove the greenest part of the leeks and discard it.
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7
Slice the white and pale green part into rings, then rinse thoroughly under running water.
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8
Melt the butter in a saucepan and add the leeks.
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9
Cover with a lid and cook over low to medium heat until thoroughly tender; this will take a good twenty minutes.
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10
Put the leeks in with the drained potatoes, then add the creme fraiche and grated Cheddar.
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11
Season with salt, black pepper, and nutmeg.
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12
Roll the pastry into two rectangles approximately 9 1/2 x 12 1/2 inches (24 x 32cm).
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13
Lay one on a nonstick baking sheet.
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14
Pile the filling into the center, then brush the edges with beaten egg.
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15
Lay the second piece of pastry over the top and press the edges down.
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16
Trim around the edges, then pinch firmly to seal.
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17
Brush the top with beaten egg and cut equally spaced slits across the width of the top piece of pastry.
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18
Bake until the pastry is crisp and golden, about forty to forty-five minutes.
