Chestnut and Leek Pie with Stilton Pastry

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

This shiny, star-shaped pie is delicious, whether you are a vegetarian or not. For convenience, you can make it a day or two ahead up to the uncooked pastry stage so that it is ready just to pop in the oven. I find the vacuum-packed chestnuts by far the best.


  • 450 g/1 lb trimmed leeks
  • 1 large onion
  • 5


To make the pastry, sift the flour, paprika, cayenne pepper and salt into a bowl. Crumble in the Stilton and stir in with a knife. Cut the butter into small pieces, add to the bowl and rub in with your fingertips until the mixture resembles breadcrumbs. Using a fork, lightly whisk the egg yolk with the chilled water, then pour it gradually into the flour mixture, mixing with the fork until the