I am sure the WI would love this recipe. The pie should be eaten warm (not hot) or at room temperature. Personally I like the latter best. I usually serve this with mushroom gravy - see that recipe. It makes a big pie enough for 4 people and I will be very surprised if there is anything left for the next day!

Cheesy leek and potato pie Serves 4

300g Charlotte potatoes (or any waxy salad potatoes) peeled and sliced
3 medium leeks, washed well, trimmed then sliced
1 oz butter
500g chilled puff pastry (use up any leftover in the slice above if you like, or freeze for another day)
150g/6 oz cheddar cheese, grated
100g low-fat creme fraiche
1 egg, beaten
Cook the potatoes in salted boiling water for about 5 minutes until just tender. Drain and cool completely.
Sweat the leeks by cooking in the butter over a low heat for about 15 minutes until tender. Remove from heat and cool. When cool, add the creme fresh and cheese to the leeks, stir well.
Halve the pastry and roll out to about the thickness of a pound coin. Line your pie dish.
Put a layer of potatoes in the bottom of the pie, cover with the leek mixture then finish off with a final layer of potatoes. Brush the edge of the pastry with beaten egg then cover with a pastry lid, rolled out to the same thickness as the base. Pinch the edges together to seal. Cut a cross in the centre of the pie to allow the air to escape. Decorate if you feel like it then brush the top of the pie with the beaten egg.
Bake in the oven for about 35 minutes or until the pastry is golden brown. Leave to stand for 15 minutes before slicing (this is the hardest bit!), or cool and serve at room temperature.