Method

• Cook the potatoes in lightly salted water for 15-20 minutes, or until tender
• Drain well, then cut into thin rounds
• Add a knob of butter to a medium sized fry pan and add the leeks and a sprinkle of salt, cook until soft and tender (5 minutes)
• Remove from the pan and set aside
• Add another knob of butter and allow to go frothy add the apple slices and cook until they just begin to colour
• Remove from the heat
• Mix together the crème fraiche and mustard
• Heat the oven to 180C Roll out the puff pastry on a lightly floured surface to your desired round, I rolled mine to a 25cm round and place on a baking sheet
• Spread about 2 tablespoons of the crème fraiche mixture evenly over the dough
• Sprinkle with the leeks and half the cheese
• Then arrange alternate layers of black pudding, potato and apple on top
• Cover with remaining cheese, sprinkle of salt and grind or two of pepper
• Bake for 20 minutes or until golden and the base is crisp
• If need be drizzle with a little more oil and serve immediately