Thursday, 22 November 2012

Potato, cheese and onion pie

I decided to try this meal as I had some ready made short crust pastry to use up. The children had the leftover spaghetti bolognese tonight as I didn't think they would appreciate the pie. And what a pie it was. It was huge and as Aldi Meal No.3, I think it will also be Aldi Meal No.4 as there is so much left over. I'll serve it with baked beans for a meal tomorrow night. I'm not sure whether to have it cold or reheat it gently, either would be good. It was certainly very tasty, although not a particularly quick meal to do, but certainly not difficult. I had bought ready rolled shortcrust pastry and had to roll it a bit thinner to make the top and bottom of the pie. I wasn't too particular in lining the pie dish and had to botch bits here and there but I thought it still looked pretty impressive once cooked. The recipe is from the Good Food Website.

Serves 6
200g strong, hard cheese (we used cheddar ), ½ coarsely grated, ½ cut into small chunks
200ml tub crème fraîche
500g shortcrust pastry
1kg floury potatoes, thinly sliced
2 onions, finely sliced
1 bunch spring onions, roughly chopped
small pinch grated nutmeg
large pinch paprika
1 egg, beaten

Heat oven to 200°C. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180°C, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into
slices, with a salad or baked beans on the side.

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