Leek, cheese and thyme pie (From The Guardian by Ben Tish, saltyardgroup.co.uk)
1 large potato, cut in to slices
3 medium leeks, sliced
20ml double cream
180g cheese cut in to chunks
1 sprig thyme
500g puff pastry
1 egg
Butter
Salt and pepper
Boil the potato until just tender and set aside. Cook the leeks in butter until tender and season. Mix the potato, leeks, cream, cheese and thyme leaves and season well. Cut the pastry in two, roll both halves out in to rounds about 3mm thick and use one to line your pie dish. Put the filling in and use the rest of the pastry to cover. Crimp around the edges to seal it and then use the egg to glaze. Cook the pie for 30 to 40 minutes in a preheated oven at 180C until golden and crisp.