Recipe: Cheese and Potato Pie

CHEESE AND POTATO PIE

Ingredients
200g Mature cheddar (Grated)
200g Red Leicester (small dice)
125g Epoisses or a similar washed rind cheese (small chunks)
200ml Crème fraiche
500g Shortcrust pastry
750g Desiree Potatoes
2 x medium white onions
1 x bunch spring onion
1 egg beaten
Truffle salt (optional)
400g plain flour
200g cold butter
1 tsp salt
4 egg yolks
4 tbsp very cold water

Method

1. To make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs.

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, cut into two.

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.

2. Preheat the oven to 180C. While you wait, finely slice onions and sauté in a frying pan till caramelised using a little vegetable oil and set 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, line the bottom of the pie dish with a little over hang. Place in a fridge to rest.

4. Finely slice the spring onions and add to a small bowl together with the crème fraiche and grated cheddar. Season with truffle salt and coarse black pepper.

5. Peel and thinly slice the potatoes and place a layer in the bottom of the tart dish. Scatter with diced red Leicester and epoisse and the caramelised onions. Season with Truffle salt and pepper.

6. Repeat the above step, pushing down on each layer.

7. Place a layer of potato on top, then add half the crème fraiche mix and spread evenly. Place a layer of potato and then repeat with diced cheese and caramelised onions and seasoning. Then, place a layer of potato on top and finish with the rest of the crème fraiche mix. The filling will come above the pastry line but don’t worry.

8. Top with a pastry lid from the 1/3 of pastry left and squeeze the edges together, trim then crimp. Brush generously with beaten egg and place the pie on a baking sheet.

9. Bake for 30 mins, then reduce the oven temp to 160C to carry on baking for 1hr 15 mins.

10. Once golden, leave the pie to rest for 10-15mins on the side before serving and serve with tomato chutney and a green salad.

 

Picture: Cheese and Potato Pie – Recipe: Miele. Picture: Faydit Photography