Cheese, Leek and Potato Filo Pie by Jack Bond (Cottage in the Wood)

1,000 feet up in the Whinlatter Forest above Keswick in the northern Lake District, ‘The Cottage in the Wood’ is a unique Michelin starred restaurant with rooms owned by jack & Beth bond. Jack uses The Courtyard Dairy Cheese throughout their menu and his creative cooking, boutique-style rooms, friendly service and a warm welcome are all combined in this stunning Old Coaching Inn, perched on the hillside to make a very special place to visit.
This cheese, leek and potato filo pie is one Jack’s favourite ways to cook with cheese, and a great way of using Fen Farm’s Baron Bigod.

Ingredients (serves six)

150g Baron Bigod cheese
500g Filo pastry
250g Unsalted butter
20g Garlic
100g Leeks
50g Celery
200g Chestnut mushrooms
300g Potatoes
150g Spinach
50g Onion
20g English mustard
30g Cream cheese
10g Parsley (finely chopped)
Salt & pepper

Method: pie filling

1. Finely slice garlic, onion, mushrooms and potatoes. On a low heat, sweat them in a lightly oiled pan.
2. Keep the ingredients moving, so they turn translucent, then to a light, golden brown.
3. Once brown, slice the celery and leeks, and add these to the pan. Turn down the heat, we don’t want to ‘colour’ these but sweat them slowly, keeping them sweet.
4. Add the English mustard, cream cheese and soft cheese, stirring until they have completely melted.
5. Take the pan off the heat. Add the spinach, parsley, salt and pepper and stir into the mixture, then let the mixture cool.

Method: pastry case

1. Using the pastry brush, line a ‘fluted tart case’ with a thin layer of melted butter
2. Open the filo sheets out and brush one with melted butter. Place it in the tart case, and repeat this process slowly working your way around the tart case to build up the bottom and the walls of the tart case.

Method: building and baking the tart

1. Preheat the oven to 180 degrees.
2. Place the mixture inside the tart, its ok if it’s above the height of the tart case slightly.
3. One by one, fold each corner of filo into the middle of the tart case.
4. Bake the tart at 180 for 40 minutes turning half way (20 minutes) through cooking.
5. Once the tart is golden, remove from the oven and let it rest for 5 minutes before taking it out of the tart case.
6. After baking, brush the top with any leftover butter.