Rosie Birkett's easy leek & potato pie
I once ate a potato and Ogleshieldpie at Rochelle Canteen in east London, and found myself thinking about it for days afterwards. It's the inspiration behind this pie, which reignites that old classic combination of leek and potato. Ogleshield is a pungent, washed-rind British cheese from Somerset that melts really beautifully. A good mature cheddar or reblochon can also work well. You'll notice I've used a little vodka in the pastry here – it contains very little water, which lessens the development of gluten in the dough, making a flakier, lighter pastry for your pie.
■ Serves 4-6 ■ Prep 35 mins plus resting ■ Cook 1 hr 10 mins
VEGETARIAN
500g (2 large) waxy potatoes
1 tbsp olive oil
1 bay leaf
1 tbsp butter
2 leeks, halved and cut into ½cm thick slices
1 onion, chopped a grating of nutmeg
