Cooked, well-drained white part of 5 or 6 leeks Grated cheese Margarine
Cheese Sauce 2 oz margarine 2 oz plain flour I pint organic milk 2 oz grated cheese I teaspoon made mustard Pepper and salt
Cheese Pastry 6 oz plain flour I teaspoon dry mustard ½ teaspoon salt Pinch of cayenne pepper 6 oz margarine 2 oz grated cheese I beaten egg yolk Cold water
Method:
Make the pastry case first. Sift the flour, mustard, salt and cayenne pepper together. Rub in the margarine, mix in the cheese. Add the egg yolk and enough water to make a stiff dough. Roll out on a floured board to line 8-9-inch flan ring or pie-plate. Trim edges, and leave for 1 hour. Preheat oven to 450 ºF. Bake blind, (i.e. cover the pastry with greaseproof paper, fill with beans). Cook for 7 minutes, remove paper and beans, return to oven and cook for 5-8 minutes longer. While the pastry is 'resting' before being cooked, make the cheese sauce. Melt the margarine, stir in the flour, cook and stir for 2 minutes. Gradually add the hot milk while off the heat, then bring to the boil stirring all the time. Fold in the cheese, mustard, pepper and salt. Spread a layer of the sauce on the bottom of the cooked pastry, arrange the leeks on top and sprinkle with cheese. Pour the rest of the sauce on top. Sprinkle with more cheese, dot with margarine. Return to oven to heat through and brown on top. Serve hot, cut in slices.
Go to What to Buy for details about organic dairy products.
