Sweet Potato And Goats Cheese Pie - cooking recipe

Ingredients

For the pastry
175 g plain flour
150 g butter
50 g vegetarian parmesan cheese, grated
1 egg yolk
For the filling
450 g leeks, trimmed and sliced
1 tablespoon fresh thyme, chopped
350 g sweet potatoes, chunked
150 ml dry white wine
150 ml vegetable stock
300 ml double cream, aka heavy cream
200 g goat cheese, cubed
1 medium egg, beaten
1 teaspoon black pepper

Preparation

First make the pastry.
Sift the flour into a bowl and rub in half the butter until it resembles breadcrumbs. Add 2/3 of the parmesan. Beat the egg yolk with 2 tbsp of water and add to mixture to form a soft dough. Wrap in clingfilm and place in fridge for 20 minutes.
Heat oven to 190\u00b0C.
Melt the remaining butter in a frying pan and fry the leeks, potato and thyme for 10 minutes.
Add wine and stock and bring to the boil. Boil rapidly until the liquid is reduced by 50%.Add the cream and bring to the boil and boil rapidly until the sauce resembles thick cream,.
Place mix in a large pie dish and scatter with the cheese.
Roll the pastry into a circle large enough to cover the pie dish. Brush the rim with a little water and cover the pie. Trim any excess and make decorations if you wish.
Brush the pastry with the egg.
Scatter the pie with the remaining parmesan and black pepper.
Cook for 35 minutes until golden brown.