600g floury potatoes, sliced (such as Desiree, Estima, King Edward or Maris Piper)
1 leek, chopped
110ml Créme Fraîche - or you can use our Goat's Curd
Pinch of ground nutmeg
Flour for dusting
2 packs of shop bought puff pastry (375g each)
200g Bagborough Brie (if you want it extra cheesy, use 1.5 Bagborough Brie)
1 egg, beaten

1. Pre-heat oven to 200 degrees celsius.


2. Fry the leek in butter on a low heat for 15-20 mins, set aside.


3. Put the potatoes into a pot of cold water, bring to the boil and cook for 2 mins.


4. Drain the water and mix in the leek and Goat's Curd or Créme Fraîche.


5. Add nutmeg and then set aside.


6. Use the flour to dust your worktop and roll out one portion of puff pastry in a circle approx 25-30cm and place on baking paper on a large tray.


7. Spread just under half of the potato mixture in the middle of the pastry and place the brie in the centre (if using and extra half of Bagborough Brie, slice sections and arrange around the central cheese pointing outward on top of potato) and share the rest of the potatoes around the cheese.


8. Leave a 2cm open space at the edge of the pastry all round to seal the pie.


9. Roll out the second portion of pastry into a circle, about 2-3cm wider than the first portion. 


10. Brush the beaten egg around the edge of the pastry sitting on the tray.


11. Lift the second portion of pastry and cover the pie filling well. Crimp or twist the edges to create a seal between the two pastries all the way around. Ensure it is sealed well.


12. Brush all over the top of the pie with beaten egg and gently score a pattern across the top of the pie, eg: diamond or spiral pattern using the back of a knife.


13. Bake the pie for 30 mins, until golden brown and well-puffed.


14. When you remove the pie from the oven, glaze quickly with a little more beaten egg and leave to cool for 10 mins.