A good pie is a marvellous thing: an all-in-one bundle with a flaky exterior and a beautifully seasoned filling, as sustaining as it is delicious. I like to make my own pie crust, but I often cheat with the filling. Here, I’ve used cheese, diced potatoes and plenty of softened leeks to bind the filling, avoiding any need to make a traditional roux. Just keep the pastry ingredients cold when mixing and rest the pie before baking – the key to a good crust.
