Ingredients
- 90g medium-sized potato
- 1/3 tbsp extra virgin olive oil
- 16 2/3g butter
- 2/3 leek, chopped
- 1 tbsp all-purpose flour
- 133 1/3 ml milk
- 33 1/3 ml cooking cream
- 33 1/3g cheddar cheese, grated
- 1 tsp Dijon mustard
- 1/8 chive, finely chopped
- 1 1/3 can Goody tuna in sunflower oil
- 1/6 portion of pastry dough
- 1/3 egg yolk
Instructions
Step 1
For the filling, cook the potatoes in a pot of salted boiling water for 8-10 minutes. Drain and set aside to dry.
Step 2
Heat oil and butter in a large pan over medium heat. Sauté the leeks for 5 minutes, then add the flour and cook for another 2 minutes. Gradually pour in the milk, stirring continuously until smooth.
Step 3
Add the cream, cheese, and mustard, and cook for 1-2 minutes until the cheese melts. Season with salt and pepper, then stir in the chives. Remove from heat and let cool for 15 minutes.
Step 4
While the mixture cools, prepare the pastry. Roll out one piece of dough on a lightly floured surface to form a 30 cm circle.
Step 5
Preheat the oven to 220°C (428°F). Gently mix the tuna and potatoes with the leek mixture, then pour it over the first layer of pastry. Roll out the second piece of dough and place it over the filling, trimming any excess and crimping the edges as desired. (You can use the trimmed dough for decoration.) Brush the pie with egg yolk, then bake for 35-50 minutes until the crust is golden and crispy. Serve with lemon wedges.
Step 6
Tip: Store leftover pastry dough in the refrigerator for future recipes.