Leek Pie

Pastry:
175 g/6 oz wholemeal flour
pinch each of salt and pepper
75 g/3 oz polyunsaturated margarine
75 g/3 oz mature Cheddar cheese, finely grated
2 tablespoons cold water
beaten egg or milk, to glaze
Filling:
1 tablespoon polyunsaturated margarine
750 g/11/2 lb leeks, trimmed and sliced into
1 cm/1/2inch rounds
25 g/1 oz flour
300 ml/1/2 pint vegetable stock for milk and
water mixed)
finely grated rind and juice of 1/2 lemon
1/2 teaspoon grated nutmeg
50 g/2 oz shelled hazelnuts
50 g/2 oz seedless raisins
salt
freshly ground black pepper

To make the pastry dough, put the flour and salt and pepper in a bowl, then add the margarine in pieces. Rub into the Hour until the mixture resembles fine breadcrumbs, then stir in the cheese. Add the water and mix to a firm dough. Wrap in greaseproof paper and chill for 30 minutes.

To make the filling, melt the margarine in a pan. Add the leeks and fry gently for 5 minutes, stirring constantly until soft not brown.

Stir in the flour and cook for Ito 2 minutes, then gradually stir in the stock or milk and water. Bring to the boil, then lower the heat and simmer until the sauce is thick and smooth, stirring constantly. Add the remaining filling ingredients, simmer for 2 minutes, then transfer to a 1 litre/13/4 pint pie dish. Leave to cool.

Meanwhile, roll out the pastry dough on a lightly floured surface until 2.5cm/linch larger than the circumference of the pie. Cut a 1 cm/1/2 inch strip from the edge, then press it On to the moistened rim of the dish. Moisten the strip, then cover the dish with the remaining pastry dough, pressing the edges firmly to seal. Trios and flute the edges and decorate the top of the pie with the trimmings.

Brush with beaten egg or milk. Bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 30 minutes until the pastry is crisp and golden brown. Serve hot or cold.

SERVES 4