Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
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Ingredients
For the pastry
300g plain flour, plus extra to dust
150g cold salted butter, diced
1 medium egg
3 tbsp milk
For the filling
350g new potatoes
40g butter
4 leeks, trimmed, halved lengthways and roughly chopped
1 bunch spring onions, trimmed and chopped
4 tbsp full-fat crème fraîche
2-3 tsp wholegrain mustard, to taste
1 x 20g pack chives, chopped
200g Lancashire cheese, grated
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Step by step
Get ahead
Make the pastry ahead and chill for up to 2 days, or freeze. You can assemble the pie up to 24 hrs ahead; allow an extra 10-15 mins when baking from chilled.
To make the pastry, put the flour and a pinch of salt in a large bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Beat together the egg and milk, then very gradually add just enough to the flour mixture to start forming a dough – reserve the leftover egg-milk mixture for glazing the pie. When the pastry starts to stick together in clumps, knead it lightly until it forms a ball. Wrap and chill for at least 30 minutes.
For the filling, bring the potatoes to the boil in a pan of salted water. Simmer for 18-20 minutes or until tender. Drain and set aside to cool, then cut into thin slices.
Meanwhile, heat the butter in a large pan, add the leeks and spring onions, season, then cover and cook gently for 10-12 minutes until very soft, stirring halfway through. Remove the lid and cook off any excess moisture, then take off the heat, stir in the crème fraîche, mustard and chives, and season to taste. Set aside to cool.
Preheat the oven to 180°C, fan 160°C, gas 4. Put a baking tray in the oven to heat.
Dust the work surface with a little flour and roll out two-thirds of the pastry. Line a 1.5-litre pie dish (measuring about 20cm across the base, 25cm across the top) with the pastry, using your rolling pin to help lift the pastry.
Arrange half of the cooled sliced potatoes on the pastry base. Add half of the cooled leek filling, followed by half of the cheese. Repeat with the rest of the potatoes and leek filling, then finish with the remaining cheese.
Roll out the remaining pastry to make a lid. Brush the pastry rim with the reserved egg-milk mixture, then lay the pastry lid on top of the filling and use your fingertips, or the end of a knife or fork, to seal the edges. Trim away any excess pastry; you can use these trimmings to make decorations for the lid. Brush with more glaze and make a steam hole in the lid, then place on the hot baking tray and bake for 35-40 minutes until the pastry is golden and crisp. Allow to sit for 15 minutes before cutting into wedges to serve.
Our pies are the best pies in Britain (well, our pie chef has won five categories at the British Pie Awards and was crowned Supreme Champion). Packed in boxes of four, each pie serves one generously.
"This deliciously moreish, flaky pie is a mildly cheesy version of the famous flamiche of Picardy, in northern France, where the filling is more usually a simple mixture of chopped leeks, butter and a little cream."
In her cookbook, Dolly's Dixie Fixin's, the country music legend shared one of her favorite recipes for walnut pie that's very similar to a classic southern pecan pie. It couldn't be any easier to make, and her holiday table is rarely complete without it. Find the recipe for her delicious walnut-studded pie below.
Apple. There are five states they prefer apple pie to other flavors. Apples came to the United States with Europeans. Apple pie has English origins, according to Smithsonian magazine, but the dessert is an American classic.
Leeks have a milder taste than onions, with a subtle sweetness and a hint of onion flavor. They consist of long, cylindrical stalks with a white base and green leaves on top. Leeks are known for their delicate taste and are often used to add a gentle onion-like essence to recipes without overpowering other flavors.
The most edible parts of leeks are the bottom white and light green parts because they are tender and have the most flavor. The dark green parts are technically edible but to a lesser extent because they are quite tough. If you do want to eat the dark green parts, be sure to saute them well so they soften.
Leeks are rich in flavonoids, especially one called kaempferol. Flavonoids are antioxidants and may have anti-inflammatory, anti-diabetic, and anticancer properties, as well as other health benefits. Definite proof of these health benefits of leeks will depend upon future studies with humans.
To reheat, defrost in the fridge overnight, then heat the oven to 180C/fan 160C/gas 4.Unwrap the pie and reheat for 20-30 minutes until piping hot. Leave for 10 minutes before cutting into wedges.
Bake the pie on the hot baking sheet in the oven for 40-50 mins until golden brown all over. Leave to cool for a few minutes before slicing and serving, or leave to cool completely and serve cold. Will keep chilled for up to four days.
Pecan Pie (About 503 calories per 1/8 of a standard pie)
And sadly, one healthy ingredient doesn't transform a decadent dessert into a health food. Pecan pie is particularly offensive because it contains lots of butter and is loaded with sugars from brown sugar, corn syrup, and molasses.
A BUTCHERS' Scotch pie has been crowned the best in the world for the fifth year running. James Pirie & Son of Blairgowrie, who won the competition in 2018, 2020, 2021 and 2022, have bagged the coveted accolade once again.
Boar's Head Caramelized Onion Jack Cheese is made with Monterey Jack Cheese that has been slightly aged for a creamy texture. Caramelized onions are mixed in early in the process for rich toasty notes and subtle sweetness in every bite.
The 2023 world cheese champion has been revealed. Winning cheesemakers from Gangstad Gårdsysteri, husband and wife Ole and Maren Gangstad, with their champion cheese Nidelven Blå. A Norwegian blue cheese bested contenders from around the world Friday to become the world's new No. 1 cheese.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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Prep time: 45 mins
