2 leeks, halved, washed and cut into ½ cm thick slices
Nutmeg
1 tsp Dijon mustard
1 tsp wholegrain mustard
40g parmesan, grated
1 whole Camembert
2 sheets puff pastry
1 egg, beaten
Salt and pepper
METHOD
1. Heat the oven to 200C/180C fan/gas 6
2. Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry
3. In a large frying pan, heat the olive oil, and butter together over a medium heat, then add both the leek and three corner leek. Season well and add a generous grating of nutmeg
4. Cook, stirring, for 8-10 mins, until softened. Stir in the mustard and parmesan. Set aside to cool
5. Cut the pastry into two large circles using a dinner plate as a guide. Add a sheet of greaseproof paper to a tray and place one of the circles on top
6. Spoon a layer of the leek mixture onto the pastry, lay on the camembert and top with a layer of potatoes
7. Brush some beats egg around the edges with a pastry brush, pop the other circle on top and crimp the edges together with a fork. Egg wash the lid, scatter over some sea salt and cut a slit in the top
8. Put it back in the fridge for 30 minutes or until you are ready to cook it. It can be prepared up to 24 hours in advance. Bake on the bottom shelf of the oven for 45 mins until golden
