*  Exported from  MasterCook  *
 
             All Saints Leek and Potato Hereford Pie (Sewell)*
 
 Recipe By     : BBC Vegetarian: “Saints and Dinners” (July 1997)*
 Serving Size  : 8    Preparation Time :1:15
 Categories    : *Current                         Casserole
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   unsalted butter -- divided use
    1 1/2  pounds        leeks -- trimmed and sliced
   15      ounces        dry or hard cider -- approximately
   16      ounces        double cream -- or alternative
    2      teaspoons     whole grain mustard
    2      medium        eggs -- beaten
    5 1/2  ounces        Little Hereford cheese
                         OR cheddar cheese -- grated
    1      pound         thin skinned potatoes -- sliced 1/4 thick
                         no need to peel
   12      sheets        phyllo pastry
                         salt and black pepper
 
 1. Preheat the oven to 350F (180C/Gas 4). Melt a third of the butter in a
  large frying pan and cook the leeks for 6 to 8 minutes until softened,
  stirring occasionally. Add the cider, bring to the boil and boil fiercely,
  uncovered, until reduced by about two thirds. Add the cream, bring back to
  the boil and boil fiercely for 3-5 minutes until the sauce has reached the
  consistency of thick cream. Remove from the heat and stir in the mustard,
  eggs and cheese.
 
 2. Meanwhile, cook the potatoes (no need to peel) in boiling water for 3 to
  4 minutes until tender. Be sure that they are cooked as the acidity from
  the cider will prevent them cooking further when added to the sauce. Drain
  and mix gently with the leek mixture. Season.
 
 3. Melt the remaining butter. Use a little to brush the base of a
  (12x9-inch) 30 x 22cm baking dish. Place a sheet of filo pastry on top and
  brush with a little more butter. Repeat with 4 more sheets of pastry to
  cover the base and sides of the dish, overlapping the edges. Spread the
  filling inside, then layer another 5 sheets of pastry, in the same way as
  before, over the top. Fold over any overlapping pastry. Brush two more
  sheets with the remaining butter, gently scrunch, and place on top of the
  pie. Bake for 30-40 minutes until golden.
 
 [Per serving: 534 calories, Fiber 39g, Carbohydrate 23g, Fat 44g, Protein
  11g, no added sugar, Salt 0.97g]
 
 VARIATION: With just a few lowfat choices we can reduce this recipe to 260
  cals and 5g fat per serving. Omit the butter. Softened leeks in broth
  and/or vegetable oil spray. Use whole or 2-percent milk. Substitute 1/3 cup
  liquid egg product. Use lowfat Cheddar cheese, Brush phyllo / filo with
  skim milk or a vegetable broth instead of butter and crimp.
 
 PANTRY: Little Hereford cheese is made in a dairy just outside the city. It
  tastes somewhere between Cheddar and Caerphilly. Cheddar is a good
  substitute. Caerphilly is a Welsh cheddar cheese with a soft, crumbly
  texture made from cow’s milk and aged about 5 months. See: Kyle P.
  Whelliston ’s Cheesenet http://www.wgx.com/cheesenet/info/types.html
 
 
 
 [The Kitchen Path http://home.earthlink.net/~kitpath 08/23/98 (Sun)]
 
 
 
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 NOTES : Who can resist a casserole encased in flaky filo? Serve this leek
  and potato pastry on buffet with salads such as a lentil and tomato salad
  with balsamic and a sweet potato and broccoli salad with a mustard
  vinaigrette. Time: 20 mins prep; 40 mins baking. Serves 8. *Recipe from
  “Saints and Dinners,” by Bill Sewell, restauranteur and guest chef: BBC
  Vegetarian Good Food Magazine (July, 1997).
 Nutr. Assoc. : 0 4453 0 0 0 2538 0 943 4938 2058 0 0