Leek, pea and blue cheese pie recipe

Ingredients

• 1 leek
• knob of butter, for frying
• handful peas
• 250 ml single cream
• 2 tbsp blue cheese, crumbled
• 1 vegetable stock cube, crumbled
• 1/2 sheet ready rolled puff pastry
• 1 egg, beaten
• Mustard mash, to serve
• Boiled baby carrots with honey, to serve
• Fried asparagus, to serve

Method

1. Heat the oven to 160°C (gas 3). Slice the leek and cook it in the butter for about 5 minutes, until soft.
2. Add the peas, single cream, blue cheese and crumbled vegetable stock cube. Season cautiously and heat gently, stirring until the cheese and stock cube have dissolved.
3. Transfer the filling to a pie dish and cover it with the puff pastry. Seal the edge and brush the pastry with beaten egg.
4. Bake for about 40 minutes, until the pastry is crisp and golden and the filling is piping hot.
5. Serve with the mustard mash, baby carrots and asparagus only where those separately prepared accompaniments have been reviewed.