So, we’re moving at the moment. I hate it and can’t wait until we’re finished and installed in our new home. It would probably be fine if it were not for my 200 odd cookbooks, 100’s of other books, cd’s… and all the other stuff that I have been hoarding for all of these years. I am being quite brutal and throwing lots of things towards the charity shop but none of the cookbooks! They must all stay.
To do this successfully, I need to eat speedy food. I am unwilling to compromise on taste so for the next few weeks expect to see quick pasta dishes, salads and pie! Open pies especially, so quick, with shop bought pastry it’s like making a fancy baked open sandwich. One pie I love to make is potato, leek, broad bean & roquefort pie. It’s so easy and the amounts I give you here you can change depending on which ingredients you favour more. I often make this with caramelised onions but time is of the essence so I sweated some leeks instead. I know the broad beans aren’t timely, but hey, they were in the fridge so in they went. I wanted it to be light, I have overindulged so much this last month that I needed some clean sharp flavours, but if you haven’t the same issue some cream or creme fraiche would work well here too. I served this with a nice salad. It was a tonic.
The potatoes deserve a special mention. I got them at The Potato Shop at Marylebone farmers market, they’re heritage potatoes – cherie red and have a lovely red skin which one cooked is very nutty, a lovely contrast to the flesh. Some info from their site:
Another continental variety, Cherie Red is popular in France, particularly as a baby salad potato. The skin is a deep red colour when washed, and the flesh is white with a floury texture. The tubers are a flattened oval shape and boil well. We sell a lot of these to lovers of red potatoes.
So yum and they really added alot to this pie. Any nice potatoes will work well of course, experiment.
1 sheet fresh ready rolled puff pastry
100g Roquefort, crumbled, or any other blue cheese
10 small new potatoes, boiled, skins on and sliced into thin slices
300g broad beans, double podded and cooked
1 leek, halved & sliced
Sweat the leek over a low heat in some olive oil for 10 minutes or so, stirring frequently to ensure that it doesn’t stick.
Take off the heat and add the other ingredients & stir. If using cream/creme fraiche add it now.
Oil a baking tray and lay the pastry on it. Add the ingredients and spread so that it is even. I folded up the edges over the filling to give it a nice crust.
Drizzle some extra virgin olive oil over it and brush the edges with beaten egg.
Bake at 200 degrees celsius for 15-20 minutes. Keep an eye on it. I find they can be unpredictable, lots of topping = longer cooking time and vice versa.
Serve with a nice salad.