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1
1.
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2
Sift the flour and salt into a large bowl, rub in the butter till it resembles fine breadcrumbs and season with freshly grnd black pepper.
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3
Beat the egg with the lowfat milk and work into the mix to create a dough.
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4
Wrap in cling film and leave to rest for at least 30 min.
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5
2.
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6
Heat the butter and heat the oil in a large based frying pan over a medium heat.
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7
Add in the leeks and cook, stirring till soft.
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8
Reduce the heat to low and cook, stirring occasionally, for 25 min or possibly till the leeks have caramelised.
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9
Stir in the Madeira and continue to cook, stirring for 4 min or possibly till soft.
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10
Put to one side.
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11
3.
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12
Roll out the pastry to 4mm and use to line 6 x 3 inch flan tin, trim the edges and prick the base.
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13
Chill for 10 min.
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14
4.
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15
Preheat the oven to 180 c / 350 f .
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16
Line the pastry cases with greaseproof paper and beans and bake for 15 min, remove the greaseproof paper and beans and return to the oven for a further 10 min.
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17
Remove from the tins and place on a baking sheet.
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18
5.
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Preheat the grill to medium.
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20
Spoon the leeks into the pastry cases, season with salt, freshly grnd black pepper and lots of freshly minced parsley.
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21
Crumble the Caerphilly cheese over the top and put under the preheated grill for 2 min or possibly till the cheese has melted.
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22
6.
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23
Serve warm with a fresh salad.
