From Aly Zeiger: At the potluck today, I got a couple requests for my leek and cheese pies. Firstly, I’d like to acknowledge that I found this recipe in an excellent cookbook called Real Irish Food, by David Bowers. Secondly, I should mention that I think my copy of the recipe is incomplete, and therefore after a certain point, I started making it up as I went along. I’ll note this point when writing the recipe.Ingredients:
Pastry:
2 cups Flour
1 tsp Salt
8 Tbs (1 stick) Butter
1 egg yolk
1 Tbs cold water

Combine flour, salt and butter until the mixture resembles cornmeal. Add the egg yolk and water, mixing until the dough is cohesive. (I needed a bit more water than the recipe said.) Cover and set in refrigerator until ready to use.

Filling:
2 Medium Baking Potatoes
6 Large Leeks
2 Tbs Butter
2 Tbs Flour
1.5 Cups Milk
2 Cups Grated Cheddar Cheese
1/4 tsp Nutmeg
Salt and Pepper to taste

Cut up potatoes and boil them in salted water until tender. Pour out most of the water (can be saved for soup stock) leaving about half a cup to mash the potatoes with.

Remove leafy section from leeks and chop up into 1/8 inch rounds. Sauté in butter until soft, then add flour and stir well. Add milk slowly to the mixture, then stir in cheese. Season with nutmeg, salt and pepper. (This is where the recipe ends and I start making things up.) Remove from heat, stir in mashed potatoes. Roll out dough for large pie or pocket pies, then seal in filling and cook at 350 F. I baked the pocket pies for about 15 minutes, or until the crust was done.

Enjoy!