INGREDIENTS
4 cups cubed potatoes
2 tbsp olive oil
1 diced onion
2 cups chopped leek
3 crushed garlic cloves
3 tbsp chive
150 ml sour cream
1 cup grated cheese
1 cup sliced ham
1 medium egg

PREPARATIONS

Filling Instructions:

Put the potatoes in a medium saucepan and cover with water. Bring to the boil and simmer for 10 mins until partcooked. Drain and cool. Heat the oil in a large saucepan. Add the onion and leeks, and gently cook for 20 mins until they are very tender, being careful not to brown them. Add the garlic and cook for a few mins more, then remove from the heat, tip into a bowl and cool. Stir in the chives.

Pastry Instructions:

In a bowl, rub the margarine, salt and flour together. Knead into a round firm dough adding a few tablespoons of water if needed. Wrap in cling film and put in the fridge while you make the filling.
Pre-heat oven to 356 degrees Fahrenheit. Roll out pastry on floured surface, line it in a deep pie tin and cut off the edges.
Prick the pastry all over with a fork and bake empty for 15 mins and remove from the oven. Brush the edges with the beaten egg. Arrange half of the potatoes in the base followed by half the leeks, half the sour cream, cheese and finally ham. Repeat this layering order until adequately filled. Roll out the remaining disc of pastry to the same thickness and lay it over the top. Trim the edges if excess and seal with a fork. Brush the top cover with the remaining beaten egg. Prick with top for steaming room. Return the assembled pie into the oven and bake for 45 mins. Remove from oven and allow to cool in the tin for a while before transferring to a wire rack.