Cheese & Potato Pie

Ingredients

Pastry
  • 28.2oz-800g ready puff pastry
Filling
  • 1 large onion
  • 1 tablespoon olive oil
  • 2 tablespoons white wine vinegar
  • Pinch of salt
  • 1 garlic clove (crushed)
  • " 7oz-200g cheddar cheese (grated)
  • Pinch of cayenne pepper
  • 1 egg yolk (beaten)
  • 28.2oz-800g King Edward potatoes (skin on- sliced)
  • 6.3oz-180g camembert cheese (rind and skin removed) cut into 10 chunks
  • 1 tablespoon English mustard
  • Pinch of white pepper
  • 5fl oz-150ml double cream

Method

  1. First, remove the ready-made pastry from its wrapping allow to get to room temperature
  2. Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven. Grease a 23cm/9 round, deep, loose-bottomed/spring-form cake tin and set to one side
  3. Add the sliced potato a pan of cold water and bring to a boil. Once boiling, cook for 6-10 minutes. Drain and put back into the pan but leave off the heat. Add the cream, salt and pepper- stir and leave to one side
  4. Next, chop the onion finely and place in a small saucepan over a medium-low heat with the oil, white wine vinegar, cayenne pepper, mustard and garlic. Cook for 10 minutes gently (do not brown). Remove from the heat and set to one side without the lid to cool completely
  5. Using a floured rolling pin, roll out the first 17.6oz-500g of the pastry and line the base of the prepared tin (leaving a little overhang to make it easier to attach the lid later)
  6. Layer the base with half of the onion mix. Top with half of the potato mix. Scatter the camembert and cheddar evenly over the top of the potato. Finally, add another layer of onion and potato and set to one side
  7. Roll out the remaining pastry to make the lid. Attach it by using your thumb and finger to securely pinch it together with the overhang left from creating the base and sides to form a tight seal. Brush with the beaten egg yolk
  8. Pop into the oven for 30 minutes. Remove from the oven and allow to cool in the tin for 5-10 minutes before removing. Can be eaten hot or cold but best served warm

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