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Make the shortcrust pastry using plain flour and 3oz butter/margarine. Rub the latter into the flour to make breadcrumbs and bind together with some water to make a pliable dough.
Roll the dough into a greased pie dish and blind bake in the oven at 200°C/gas mark 6, for about 10 mins.
Chop potatoes into small cubes (skins on) and simmer in boiling water until tender.
Chop the leeks and fry them along with the garlic in butter/margarine until tender. Add the apple and thyme.
Drain the potatoes and add to leeks. Stir in one whisked egg, more butter/margarine and 2oz of grated cheese. Season with salt and pepper.
Fill the pie dish with the mixture and add 4oz of grated cheese on top.
Bake at 220°C/gas mark 7 until the top is browned.