MEAL OF THE MONTH given by Simon Wright Ffres Chairman www.ffres.org

Leek Pie For the pastry case: 175 g (6oz)plain flour 75g , (3 oz) fat, use a mixture of white fat and welsh butter water to mix For the filling: 3 medium sized leeks 1 tblsp plain flour with some pepper added to it 125g (4 oz) strong Welsh cheese such as cheddar, grated 2 tblsp milk 1 beaten egg -Rub the fat into the flour and add enough water to form the dough, chill the pastry if possible -Clean and trim the leeks and cut them into half inch pieces -Parboil leeks and drain -Roll out half the dough and line a shallow 7 inch/18cm pie dish with it -Roll out the remainder of the pastry and cut it into quarter inch strips -Put the leeks in the pie dish and sprinkle with the seasoned flour -Mix the cheese with the milk and spread evenly on the leeks -Use the pastry strips to make the lattice on top -Glaze with the beaten egg and bake at 220°C/425°F/Gas Mark 7 for 30 minutes or until pastry on top is golden brown  

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