-
1
Pastry:Mix the flour and salt in a bowl.
-
2
Cut in the butter with your fingers or possibly a pastry blender till the mix resembles coarse meal or possibly tiny peas.
-
3
(a food processor is ideal for this)
-
4
Whisk the 2 egg yolks and 2 Tbsp.
-
5
water together in another bowl add in to the flour mix, and blend till the pastry is smooth and holds together in a ball.
-
6
Do not over work the pastry.
-
7
Wrap in plastic and chill it for at least 20 min.
-
8
Roll 2/3 of the pastry out with a rolling pin and line a pie dish.
-
9
Wash and finely slice the leek.
-
10
Peel and finely slice the potatoes.
-
11
Place a layer of sliced potatoes on top and brush with melted butter, season well and sprinkle with sliced leeks and herbs.
-
12
Repeat layering with remaining potatoes.
-
13
Roll out remaining pastry and cover pie, pinching the edges together to seal.
-
14
Cut a 2cm hole in the top to allow steam to escape, brush with extra egg and bake 180C/360F for about 1 hour till pastry is golden brown and potatoes are tender.
-
15
Heat the cream and garlic to boiling and just before serving, pour into the top of the pie.
-
16
Serve on its own or possibly as an accompaniment with grilled and roast meats.
