Chestnut and Leek Pie with Stilton Pastry

Name: Chestnut and Leek Pie with Stilton Pastry
Yield: Serves 6
Ingredients: 50 g/2 oz butter; 350 g/12 oz plain flour; 1 rounded teaspoon caraway seeds; 1 large onion; 3 rounded teaspoons paprika; ½ teaspoon salt; 3-4 pinches cayenne pepper; 3 tablespoons chilled water; 5 cm/2 in piece fresh ginger; 4 teaspoons whole grain mustard; 350-400 g/12-14 oz vacuum-packed chestnuts; black pepper; 1 egg yolk; 1 egg yolk, beaten; 175 g/6 oz chilled butter; 450 g/1 lb trimmed leeks; 100 g/4 oz Stilton cheese; sea salt

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

450 g/1 lb trimmed leeks
1 large onion
5

Main course
Dinner
Pie
Vegetarian

Method

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