Serves 4-6
Ingredients
1 tbsp olive oil
1 large white onion, sliced
½ tsp salt
400g shortcrust pastry
4 cooked jacket potatoes
200g grated mature cheddar cheese
4 medium leeks
1 tsp Dijon mustard
Salt and pepper, for seasoning
1 beaten egg (for glazing)
Here’s how
Prepare the Onions and Leeks:
Place the sliced onions into a frying pan over medium heat with the oil and salt.
Cook slowly until the onions soften and turn a rich, golden caramel colour.
Meanwhile, prepare the leeks by washing them and placing them on a baking tray.
Cook them under the grill until the outer skin burns, then turn over and repeat the process. This method gives the leeks a deep, smoky flavour that you’ll love—I promise!
Make the Filling:
Scoop the centres out of the four jacket potatoes and pass them through a potato ricer
Add the grated cheese, mustard, and caramelised onions to the mash.
Finely chop the burnt leeks and mix them in.
Stir the mixture together, taste, and season with salt and pepper if needed.
Assemble the Pie:
Take the pastry out of the fridge and let it warm up for 5 minutes.
Divide it into two pieces: one-third for the top and two-thirds for the base.
Roll out the larger portion and line a 23cm Masterclass deep pie dish, ensuring the pastry slightly overhangs the edges.
Roll out the remaining pastry into a circle that is 3cm larger than the top of the pie dish to allow for sealing.
Transfer the cheese and leek filling into the pie and brush the edges of the pastry base with beaten egg.
Fold the pie lid in half and carefully place it over the filling.
Press the edges together and trim any excess pastry with a sharp knife.
Crimp the edges using your thumb and index finger to create a sealed, decorative edge.
Brush the entire pie with beaten egg.
Bake the Pie:
Ingredients
1 tbsp olive oil
1 large white onion, sliced
½ tsp salt
400g shortcrust pastry
4 cooked jacket potatoes
200g grated mature cheddar cheese
4 medium leeks
1 tsp Dijon mustard
Salt and pepper, for seasoning
1 beaten egg (for glazing)
Here’s how
Prepare the Onions and Leeks:
Place the sliced onions into a frying pan over medium heat with the oil and salt.
Cook slowly until the onions soften and turn a rich, golden caramel colour.
Meanwhile, prepare the leeks by washing them and placing them on a baking tray.
Cook them under the grill until the outer skin burns, then turn over and repeat the process. This method gives the leeks a deep, smoky flavour that you’ll love—I promise!
Make the Filling:
Scoop the centres out of the four jacket potatoes and pass them through a potato ricer
Add the grated cheese, mustard, and caramelised onions to the mash.
Finely chop the burnt leeks and mix them in.
Stir the mixture together, taste, and season with salt and pepper if needed.
Assemble the Pie:
Take the pastry out of the fridge and let it warm up for 5 minutes.
Divide it into two pieces: one-third for the top and two-thirds for the base.
Roll out the larger portion and line a 23cm Masterclass deep pie dish, ensuring the pastry slightly overhangs the edges.
Roll out the remaining pastry into a circle that is 3cm larger than the top of the pie dish to allow for sealing.
Transfer the cheese and leek filling into the pie and brush the edges of the pastry base with beaten egg.
Fold the pie lid in half and carefully place it over the filling.
Press the edges together and trim any excess pastry with a sharp knife.
Crimp the edges using your thumb and index finger to create a sealed, decorative edge.
Brush the entire pie with beaten egg.
Bake the Pie:
- Preheat the oven to 170°C (fan) / 190°C (conventional).
- Bake for 45 minutes, or until the pastry is golden and crisp.
Top Tip: This pie can be frozen before baking, so you can get ahead for another day.
Serve with **lots of seasonal veggies, gravy, and—dare I say it—maybe even a splash of Henderson’s Relish?
Serve with **lots of seasonal veggies, gravy, and—dare I say it—maybe even a splash of Henderson’s Relish?