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A rich and comforting pie of leeks, mushroom and Westcombe Cheddar wrapped in a flaky butter pastry.
Pastry: Flour (gluten), water, butter (dairy), salt. Filling: Leek, mushroom, cheddar (dairy), celery (celery), flour (gluten), butter (dairy), milk (dairy), pepper, salt
Bake on a tray at 220°C for 25-35 minutes. Test the core temperature of the pie by using a knife or metal skewer before serving, ensuring the centre is piping hot. The pastry should be a deep golden brown.