A pie for all seasons.
This is a very tasty pie, and indeed it's also vegetarian. Well, except for the crust, but that would be easy to adjust.
It's basically a potato and cheese and onion pie, but I added leek and tomatoes to give it a bit of vegetable love, and also make it more juicy.
I served it with roast tomatoes, but if I had not been lazy, I think steamed greens of some sort would have worked.
This is a very tasty pie, and indeed it's also vegetarian. Well, except for the crust, but that would be easy to adjust.
It's basically a potato and cheese and onion pie, but I added leek and tomatoes to give it a bit of vegetable love, and also make it more juicy.
I served it with roast tomatoes, but if I had not been lazy, I think steamed greens of some sort would have worked.
Recipe for the pastry
- 300g/11 oz plain flour
- 45g/1.5 oz butter in small cubes
- 30g/1 oz beef dripping in crumbs/small shavings, or small cubes if you use lard
- pinch of salt
- 1 teaspoon baking soda
- 100g/3.5oz parmesan cheese, grated
- 1 egg yolk, beaten
- 125 ml/4.5 fluid ounces cold water in a jug
Ingredients for the filling
- 4 medium sized potatoes
- 2 medium onions, sliced finely
- 50ml/2oz full milk
- 50ml/2oz single cream
- 1 tablespoon flour
- salt and fresh ground black pepper
- 100g/3.5oz chedder cheese, grated
- 1 small leek, sliced finely
- one quarter/one half teaspoon of English mustard
- 2 medium tomatoes, sliced
Cooking the filling
Add the sliced spuds to a pan of salted,boiling water and cook for 10 minute until tender. Remove, drain and let dry.
Meanwhile saute the onions and leeks for 5 minutes, then add 1 tablespoon of flour, mix in, then add the cream, milk, mustard, and cook at a medium heat, stirring, for about 5 minutes, you will see the mixture will thicken.
Add the potatoes and cheese, cover the spuds with sauce, the cheese will melt in. Taste, and if you need, season with salt and pepper. Take off the heat.
Meanwhile saute the onions and leeks for 5 minutes, then add 1 tablespoon of flour, mix in, then add the cream, milk, mustard, and cook at a medium heat, stirring, for about 5 minutes, you will see the mixture will thicken.
Add the potatoes and cheese, cover the spuds with sauce, the cheese will melt in. Taste, and if you need, season with salt and pepper. Take off the heat.
Tasty Pastry
Add the flour, salt, baking soda, grated dripping/lard to a big bowl, and mix it in with your fingertips. Then add the butter and do the same. Add the cheese, mix it up. Add the egg yolk and mix in with at spatula, then gradually add the water until you can take up all the flour from the edges of the bowl, but you don't want it too sticky. When I mix in the water I like to use a spatula. When ready, form a ball with your hands, cover with cling film and place in the fridge for at least 30 minutes, the idea is to get it cold.
When the pastry is ready, take 2 thirds and roll out into a disc, a 5 cm/2 inches bigger than your pie dish. Butter the pie dish, lay out the pastry in it, and blind back at 180C/350 C. For instructions on how to pre-bake a pie base, check out the recipe a few blog posts ago on pastry.
Once the pre-baked pie base is ready, spoon in the filling. Lay the sliced tomatoes on top of the filling and the pastry lid on top of that. Seal the edges of the pie lid with your finger and thumb.
Cut a hole in the middle the size of a 10p piece/25c and brush the lid with the beaten egg. Pop in the oven for 30 minutes until golden brown.
Don't forget to leave your pie to rest for 5 minutes before you serve it!
Bon App!
When the pastry is ready, take 2 thirds and roll out into a disc, a 5 cm/2 inches bigger than your pie dish. Butter the pie dish, lay out the pastry in it, and blind back at 180C/350 C. For instructions on how to pre-bake a pie base, check out the recipe a few blog posts ago on pastry.
Once the pre-baked pie base is ready, spoon in the filling. Lay the sliced tomatoes on top of the filling and the pastry lid on top of that. Seal the edges of the pie lid with your finger and thumb.
Cut a hole in the middle the size of a 10p piece/25c and brush the lid with the beaten egg. Pop in the oven for 30 minutes until golden brown.
Don't forget to leave your pie to rest for 5 minutes before you serve it!
Bon App!
RSS Feed