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Method Prep:25min › Cook:30min › Extra time:1hr › Ready in:1hr55min
In a food processor, blend 300g flour and 1 teaspoon salt. Add butter, and process in short bursts until the the mixture is crumbly. Should take only a few bursts to make the pieces of butter a little smaller than pea-sized. Add in chilled water, about 150 ml, and quickly process. Add more water if needed, tablespoon by tablespoon, until the mixture starts to form a soft dough. Form into a ball and wrap in cling film. Place in the fridge for 1 hour.
Fill a large pot with water and bring to the boil. Add potatoes and cook until just tender. Drain, and set aside.
Meanwhile, melt 100g butter in a large frying pan. Add leeks, cabbage and mushrooms, and cook until soft. Stir in garlic and thyme and cook for a few more minutes. Mix in bouillon paste and enough water to make a thickish sauce. Stir in potatoes and remove from heat. Spoon mixture equally into two pie dishes.
Roll out 1/2 of the pastry on a floured surface to form a rough circle about 3mm thick. Cover one pie dish with pastry, crimp edges and make several small cuts in the top to allow steam to escape while cooking. Repeat with remaining ingredients.
I changed this recipe around a little so I cant give 5stars since its not quite the recipe submitted. I used suet pastry instead of the shortcrust method given here which shouldn't make a real difference. I didn't have fresh thyme so I used dried, and I used 2teaspns marmite - because I love it - instead of the buillion. it was very good and easy to make. next time I will also add a tablespoon or two of bbq sauce to the filling to perk it up a little more. - 30 Sep 2013