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Chese, Swede & Leek Pie

Cheese, Swede & Leek Pie
This is a very taste pie using the sweetness of the neep along with the leeks and cheese.
for the pastry
200g self raising flour, plus extra for rolling 100g spelt flour
60g parmesan, grated 2 thyme sprigs, leaves picked
½ tsp cayenne pepper 150g butter, chilled cut into small cubes, plus extra for greasing
For the filling
1 leek, thinly sliced 1 small swede, peeled, cut into quarters and thickly sliced
450 ml milk 1 bay leaf
nutmeg, grated 150g mature Scottish cheddar, grated
1 tbsp white wine vine or vermouth 2 eggs, beaten
1 tbsp dijon mustard

1. First, make the pastry, tip the flours into a bowl and mix in the parmesan, thyme and cayenne pepper, rub in the butter until it resembles breadcrumbs, then pour in 2-3 tbsp of cold water, mix it with a cutlery knife, then use your hands to bring together into a dough, you might need to add a bit more water, knead the dough briefly until smooth, then split in half, press into 2 discs, one larger than the other, wrap in cling film, and refrigerate for 30 minutes.
2. Meanwhile, put the leek, swede, milk, a large pinch of salt and the bay leaf in a pan and bring to the boil, simmer for 10 – 15 minutes until the swede is tender, season with black pepper and nutmeg, strain through a sieve, reserving the milk, and put the veg in a bowl, using the same saucepan, melt the butter, then add the flour and cook for 2 minutes, slowly pour the milk back into the pan, whisking constantly to create a silky sauce, stir in the cheddar and wine and stir until its melted, then remove from the heat and allow to cool for a couple of minutes before adding 1 beaten egg and the mustard, season and stir the veg into the mix.
3. Heat the oven to 180 degrees, butter and flour a 23cm pie dish, roll the pastry out into 2 discs, using the large disc first to line the dish, spoon the filling and brush a little of the sauce from the filling onto the edges of the pastry, press the other disc on top and crimp the edges. Make 2 slits in the top of the pastry, brush with the remaining egg and bake for 35 minutes until golden.

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