* 750g Organic Rooster Potatoes
* 300g Leeks, well washed
* 1 Onion
* 50g Butter
* 300g Puff pastry
* 4 tablespoons of Flat leaved Parsley, chopped
* 1 free range egg
* 100ml Double cream, Boiled

===Method===
* Peel then slice Potatoes on a Mandolin.
* Finely slice the Onions and Leeks.
* Melt the Butter in a pan, add the Onion and Sweat these for 2-3 minutes without Browning.
* Add the Leeks and cook together until softened.
* Add the sliced Potato and cook for 5-6 minutes.
* Season and leave to cool.
* Roll out two thirds of the Puff pastry and line a 20cm dish.
* Roll out the remaining Pastry to make a lid and rest in the Fridge for 30 minutes.
* Mix the Parsley with the cooled Potato and Leek mixture, spoon into the Pastry case, Brush the edges with beaten Egg and cover with Puff pastry.
* Press the edges together, make a small hole in the centre and Brush the top with the rest of the beaten Egg.
* Bake for 45 minutes - 1 hour at 180° C (350° F - gas 4), covering if it browns too much.
* Once cooked, leave to rest for ½ hour before pouring the Boiled Cream into the pie through the hole in the centre.
* Leave to cool and serve at room temperature.
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