Separately fry the flaked and ground almonds in a little of the butter, and put to one side to cool. The flakes should be crisp and golden, not brown. Peel, trim and thinly slice the leeks. Wash thoroughly to remove any grit, shake excess water from them, and put in a saucepan with the milk, bay leaf and cloves. Cook until the leeks are just tender, then drain and put to one side. Reserve the milk, and discard the bay leaf and cloves. Peel the potatoes and boil in lightly salted water. Drain, and mash them with a little of the milk in which the leeks were cooked and some more of the butter. Season lightly with salt and pepper, and stir in
To assemble the dish, liberally brush each sheet of pastry with melted butter. Lay the first sheet on top of the second, and then scatter the flaked almonds, ground almonds and
© 1995 Frances Bissell. All rights reserved.