Ingredients with Measurements:
- 1 sheet of puff pastry
- 2 large leeks, sliced
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 200g of Stinking Bishop cheese, grated
- 2 eggs
- 150ml of double cream
- Salt and pepper to taste
Special equipment needed:
- Pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Roll out the puff pastry sheet and use it to line the pie dish. Trim the edges and prick the base with a fork.
3. In a frying pan, heat the butter and olive oil over medium heat. Add the sliced leeks and cook until soft and tender, about 10 minutes. Season with salt and pepper to taste.
4. Spread the cooked leeks evenly over the pastry base.
5. In a bowl, whisk together the eggs and double cream. Add the grated Stinking Bishop cheese and mix well.
6. Pour the cheese mixture over the leeks in the pie dish.
7. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is set.
8. Remove from the oven and allow to cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Preheat the oven to 200°C/180°C fan/gas mark 6.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 480
Fat: 39g
Saturated Fat: 20g
Carbohydrates: 19g
Sugar: 3g
Protein: 14g
Salt: 1.2g
Substitutions for ingredients:
- You can use any other type of cheese instead of Stinking Bishop cheese.
- You can use single cream instead of double cream.
Variations:
- You can add cooked bacon or ham to the leek mixture for a meatier version.
- You can add chopped herbs such as thyme or parsley to the cheese mixture for extra flavor.
Tips and tricks:
- Make sure to prick the pastry base with a fork before adding the leeks to prevent it from puffing up too much.
- You can blind bake the pastry base for 10 minutes before adding the filling to ensure it stays crisp.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 180°C for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a side salad or roasted vegetables.
- Cut the pie into slices and arrange on a platter for a buffet-style presentation.
Garnishes:
- Sprinkle some chopped parsley or chives over the top of the pie before serving.
Pairings:
- This pie pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots and parsnips
- Steamed broccoli
- Buttered new potatoes
Troubleshooting advice:
- If the pastry base is soggy, try blind baking it for 10 minutes before adding the filling.
- If the filling is not setting, bake the pie for a few more minutes until it is firm to the touch.
Food safety advice:
- Make sure to cook the leeks thoroughly before adding them to the pie.
- Store any leftover pie in the refrigerator and consume within 3 days.
Food history:
- Stinking Bishop cheese is a washed-rind cheese made from the milk of Gloucester cows. It is named after a variety of pear that grows in the same region.
Flavor profiles:
- This pie has a rich and creamy filling with a savory and slightly pungent flavor from the Stinking Bishop cheese.
Serving suggestions:
- Serve the pie hot or warm with a side salad or roasted vegetables for a satisfying meal.
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Region: British