All Saints Leek and Potato Hereford Pie(Sewell)*
3 tablespoons unsalted butter -- divided use 1 1/2 pounds leeks -- trimmed and sliced 15 ounces dry or hard cider -- approximately 16 ounces double cream -- or alternative 2 teaspo...
Ingredients
- 3tablespoonunsalted butter -- divided use
- 11/2 pounds leeks -- trimmed and sliced
- 15ouncedry or hard cider -- approximately
- 16ouncedouble cream -- or alternative
- 2teaspoonwhole grain mustard
- 2medium eggs -- beaten
- 51/2 ounces little hereford cheese
- 1. preheat the oven to 350f (180c/gas 4). melt a third of the
Directions
- 1
3 tablespoons unsalted butter -- divided use 1 1/2 pounds leeks -- trimmed and sliced 15 ounces dry or hard cider -- approximately 16 ounces
- 2
Preheat the oven to 350F (180C/Gas 4)
- 3
Melt a third of the butter in a large frying pan and cook the leeks for 6 to 8 minutes until softened, stirring occasionally
- 4
Add the cider, bring to the boil and boil fiercely, uncovered, until reduced by about two thirds
- 5
Add the cream, bring back to the boil and boil fiercely for 3-5 minutes until the sauce has reached the consistency of thick cream
- 6
Remove from the heat and stir in the mustard, eggs and cheese
- 7
Meanwhile, cook the potatoes (no need to peel) in boiling water for 3 to 4 minutes until tender
- 8
Be sure that they are cooked as the acidity from the cider will prevent them cooking further when added to the sauce