Everyone loves this combination of tastes. Leeks are one of my favourite vegetables, especially when covered in this light, potato pastry.
To make the filling, trim the leeks and cut into
For the pastry, peel the potatoes. Steam or boil them until they are soft. Mash them in a bowl until they are as smooth as possible. Leave the mashed potatoes until cold. Sift together the flour and salt into another bowl. Stir in the grated cheese. Then add the butter, cut into small pieces, and rub with your finger tips until the mixture resembles rough breadcrumbs. Work in the cold mashed potato with your hands and knead the mixture to make a smooth dough. If you are not using the dough immediately, form it into a ball, wrap it in clingfilm and refrigerate.
When the leek mixture is cold, roll the pastry out to about
To cook, preheat the oven to Gas Mark 6/200°C/400°F. Brush the pastry circles with egg yolk and then sprinkle with the grated Parmesan cheese. Cook the cobbler in the centre of the oven for 25–30 minutes until the pastry has turned a rich golden brown.
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