Serves 1
Directions
- 1Peel the potatoes and cut them into medium pieces.
- 2Place the potatoes in a saucepan of cold, salted water.
- 3Bring to the boil and simmer until soft enough to mash.
- 4Heat the oven to 180C.
- 5Grease a shallow pie dish, roughly 24cm wide.
- 6Lay the pastry over the top and gently press it into the bottom edges.
- 7Let the excess pastry hang over the edge.
- 8Use fork prongs to make lots of holes in the bottom of the pastry.
- 9Bake in the oven for 15 minutes.
- 10Take it out of the oven and use a sharp knife to carefully cut off the pastry overhang.
- 11Heat a drizzle of oil in a frying pan.
- 12Add the leeks and fry on a medium heat for 5 minutes, breaking them up a little with the back of a wooden spoon as they fry.
- 13Chop the rosemary finely.
- 14Add the rosemary and soft cheese to the leeks.
- 15Mash the potato until smooth.
- 16Stir in the soft cheese, rosemary and leeks and season with salt and pepper.
- 17Stir until combined.
- 18Spoon the mixture into the pastry case.
- 19Spread evenly.
- 20Cut the camembert into medium bitesize pieces.
- 21Press the camembert wedges into the mixture at equal intervals.
- 22Cover with grated cheese.
- 23Bake in the oven for 25-30 minutes.
- 24Serve with a salad.
Ingredients
- 800 g white potatoes
- 1 sheet ready rolled shortcrust pastry
- Oil for frying
- 3 medium leeks
- 1 tbsp finely chopped Rosemary
- 100 g grated cheddar cheese
- 100 g baking camembert or brie
- 100 g garlic & herb soft cheese
- salt and pepper
Equipment
saucepanovenshallow pie dishforkfrying panwooden spoonknife
Tips
- This recipe is really filling, so just have it with roasted veg or salad.
- You can even eat it cold the next day for lunch!
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