top and roll everything carefully until you have a pretty equal rectangle that is big enough to cover your tray.
check most of the juices from your leek mixture have dripped into the saucepan. if not give everything a little stir until there is hardly any juices left in the sieve.
spoon the leek mixture into the baking tray and distribute evenly. lay the pastry on top and tuck the ends under then gently score the pastry diagonally with your knife. season your beaten egg with a little salt then brush the pastry with it. bake the pie for 35-40 minutes or until the pastry is puffed up and golden brown.
once the 