Traditional Dorset Blue Vinny & Potato Pie

Line a tart tin with shortcrust pastry and blind bake for 10 minutes.

Layer parboiled potato slices and sautéed leeks into the pastry case.

Crumble a generous amount of Dorset Blue Vinny cheese over the vegetables.

Whisk together double cream, eggs, and black pepper, and pour over the filling.

Bake at 190°C for 30-35 minutes until the custard has set and the top is golden.

Serve warm or at room temperature.