Potato Leek Pie - a pictorial guide

1. Take the milk out of the fridge. Consider microwaving for 20-25 seconds to remove the chill.
   
2. Take the leeks remove most of the dark green portion. Slice the stalk lengthwise, and cut crosswise into thin strips.
   
3. Peel the potatoes
   
4. bring two large pots of water to a boil. Add the leek to one pot (and add 1/2 tsp salt. Boil covered for 6-8 minutes.
   
5. In the other pot, place the peeled and thickly sliced potatoes, Boil for 15-20 minutes
   
6. Set the potatoes and leek aside, and make the sauce. This is a standard Bechamel sauce. Place the butter in a small saucepan on low heat. When melted, slowly add 2 tbsp flour while stirring constantly with a fork.
   
7. When the flour is blended, slowly add the warm milk and continue to stir with a fork to avoid lumps. Continue to stir until the sauce becomes thick.
   
8. Mix the drained leek with the potatoes, the parmesan and the sauce. Stir it, but not vigorously. The idea is to keep it lumpy. Add the frozen peas, salt and pepper to taste, add in 2 chopped green onions, and set the mixture aside.
   
9. Prepare the pie crust mixture. This is so much easier than making from scratch and tastes great. All you need to so is add 4-5 tbps or water to the mixture (keep it very dry) and for into balls.
   
10. Roll out the pastry to make linings for the individual pie dishes. Don't worry if the look is not perfect. use flour to stop the rolling pin from sticking.
    
11. Fill the pie dishes with the filling, and cover with a topping of pastry, Cut a slit in the top. Brush the crust with water.
    
12. Bake at 400F for 45-60 minutes. Do not let the crust get too dark.
    

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