Instructions: Pastry:
Mix the flour and salt in a bowl. Cut in the butter with your fingers or a pastry blender until the mixture resembles coarse meal or tiny peas.

(a food processor is ideal for this)

Whisk the 2 egg yolks and 2 tablespoons water together in another bowl add to the flour mixture, and blend until the pastry is smooth and holds together in a ball. Dont over work the pastry. Wrap in plastic and refrigerate it for at least 20 minutes.

Roll 2/3 of the pastry out with a rolling pin and line a pie dish.

Wash and finely slice the leek.

Peel and finely slice the potatoes.

Place a layer of sliced potatoes on top and brush with melted butter, season well and sprinkle with sliced leeks and herbs. Repeat layering with remaining potatoes.

Roll out remaining pastry and cover pie, pinching the edges together to seal. Cut a 2cm hole in the top to allow steam to escape, brush with extra egg and bake 180C/360F for about 1 hour until pastry is golden and potatoes are tender.

Heat the cream and garlic to boiling and just before serving, pour into the top of the pie.

Serve on its own or as an accompaniment with grilled and roast meats.

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