Leek Pie

Serves 4

5.5 g fibre/ 280 calories per serving

For the filling:

450g (1lb) leeks

2 free range eggs

50g (2oz) mature cheddar cheese, grated

150ml (¼ pint) natural yoghurt

Sea salt and freshly ground black pepper

For the pastry:

75g (3oz) wholemeal flour

25g (1oz) Scottish Porridge Oats

Pinch of salt

50g (2oz) soft vegetable margarine

1-2 tbsp cold water

A little milk or beaten egg to glaze

Preheat the oven to 200ºC/ 400ºF/ Gas 6 and lightly oil a deep pie dish.

Trim the leeks, leaving 2.5cm/ 1in of green at the top. Cut into 2.5cm/ 1in slices and wash thoroughly. Plunge into boiling water or steam for 5 minutes. Drain and place in the base of the pie dish.

Beat the eggs with the cheese and yoghurt and season with salt and pepper. Pour over the leeks.

To make the pastry, mix the flour, oats and salt in a bowl, then rub in the margarine until the mixture resembles breadcrumbs. Add enough cold water to mix to a soft dough. Turn on to a lightly floured surface and roll out to 2.5cm/ 1in larger than dish.

Cut off a narrow strip of pastry. Moisten the rim of the pie dish and gently press the strip round the rim. Brush with water, then carefully lift the pastry over the pie dish and place on top. Trim and flute the edges of the pastry with the back of a knife. Roll out the pastry trimmings and use to decorate the top of the pie. Brush with milk or beaten egg to glaze.

Bake in the oven for 30 minutes until golden brown.

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