Cheese, Potato And Onion Pie
This savory cheese and potato pie is a comforting and hearty dish that combines creamy mashed potatoes with a flavorful cheese pastry crust. The rich and buttery pastry encases a filling of creamy mashed potatoes mixed with onions, cheddar cheese, and chives, creating a delicious and satisfying meal that's perfect for any occasion. Serve this pie warm for a delightful and indulgent treat that will surely be a hit with your family and friends.
— Constant Cookbook
Ingredients
- 200g/7oz plain flour
- 75g/2½oz cold unsalted butter
- 75g/2½oz white vegetable fat
- 25g/1oz parmesan
- 25g/1oz mature cheddar
- 1 free-range egg
- 1kg/2lb 4oz Desiree potatoes
- 1 onion
- 375g/13oz mature cheddar
- 50ml/2fl oz milk
- 2 tbsp chopped chives
- salt and white pepper
Instructions
- To make the pastry, put the flour into a bowl. Add the butter and vegetable fat and rub them in lightly with your fingertips until the mixture looks like coarse breadcrumbs (this dough is richer and stickier than a standard pastry). Alternatively, rub in the fat using a food processor or a mixer, and then transfer to a bowl.
- Add the cheeses to the flour and fat and mix well. Now, using a table knife, work in just enough cold water to bring the pastry together into a dough. Youâll probably need 2-3 tablespoon. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and place in the fridge to chill while you make the filling.
- Preheat the oven to 200C/400F/Gas 6 and have ready a metal baking dish, about 24x20cm/10x8in big and 5cm/2in deep.
- For the filling, place the potatoes in a saucepan, cover with water, add a little salt and bring to the boil. Reduce to a simmer and cook until the potatoes are tender enough to mash, about 12-15 minutes.
- Drain the potatoes well and put them through a ricer into a large bowl (this will give you smooth, lump-free mash but you can use a standard potato masher if you prefer). Add the onion, cheese, some salt and a good pinch of white pepper. Beat with a wooden spoon so the cheese is well incorporated. Add the milk and chives and give the mix a good stir.
- Put the mash into the tin and use the back of a spoon spread it out until smooth and even.
- On a lightly floured surface, roll out the pastry so it will just fit on top of the mash. It should be 8-10mm/1/3in thick. Place it on top of the mash, trim the edges neatly and mark the pastry into six portions by scoring it with a knife.
- Brush the pastry with the beaten egg and bake for 20-25 minutes, or until golden-brown. Let the pie stand for 15 minutes before cutting and serving.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
Comments
No comments found.