With British Pie Week upon us there’s no better time to fill the home with the delicious smell of homemade pastry – and with over 6M #pie posts on Instagram, inspiration for mouthwatering savoury and sweet recipes isn’t running short!
Perfect for an indulgent lunch, this Cheese and Potato Pie recipe {below} is delicious served with a green salad and chutney of choice.
Cheese and Potato Pie
Ingredients
For the Pastry
400g plain flour
200g cold butter
1 tsp salt
4 egg yolks
4 tbsp very cold water
For the Pie
200g mature cheddar (Grated)
200g Red Leicester (small dice)
125g Brie (small dice)
200ml crème fraiche
500g shortcrust pastry
750g Desiree potatoes
2 x medium white onions
1 x bunch spring onion
1 egg beaten
*Optional truffle salt
Method
For the Pastry
1. To make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs.
2. Add the egg yolks and continue to pulse. Gradually add the water a drop at a time and pulse until the dough just comes together and cut into two.
3. Wrap in cling film and flatten slightly to make it easier to roll later on. Leave to rest in the fridge for at least half an hour.
For the Pie
1. Preheat the oven to 180°c.
2. Finely slice onions and sauté with a little vegetable oil in a frying pan until caramelised. Set onions aside to cool.
3. Lightly grease a metal 23cm pie dish or shallow cake tin. Roll out 2/3 of your pastry to 1cm thick and line the bottom of the pie dish with a little over hang. Place in the fridge to rest.
4. Finely slice the spring onions and add to a small bowl together with crème fraiche and grated cheddar. Season with truffle salt and coarse black pepper.
5. Peel and thinly slice your potatoes and place a layer in the bottom of the tart dish. Scatter with diced red Leicester, brie and the caramilised onions. Season with Truffle salt and pepper.
6. Repeat the above step, pushing down on each layer. Place a layer of potato on top and then add half the crème fraiche mix, spreading evenly. Place a layer of potato and then repeat with diced cheese and caramilised onions and seasoning. Place a layer of potato on top and then finish with the rest of the crème fraiche mix. The filling will come above the pastry line.
7. Top with a pastry lid from the 1/3 of pastry left and squeeze the edges together, trim and then crimp. Brush generously with a beaten egg.
8. Place the pie on a baking sheet and bake for 30 minutes. After 30 minutes, reduce the oven temperature to 160°c for 1 hour and 15 minutes.
9. Once golden, leave the pie to rest for 10 to 15 minutes on the side before serving with tomato chutney and a green salad.
