Potato, cheese and roast onion pie
Potato, cheese and roast onion pie
Potato Pastry
250g plain flour
50g butter
125g mashed potato
½ teaspoon seasalt
Rub the flour into the butter until the mixture resembles fine crumbs.
Mix in the mashed potato and salt. Bind with about 2 tablespoons of cold water, wrap in cling and chill.
Filling
1 leek, split, washed and chopped
25g butter
125ml double cream
1 tablespoon wholegrain mustard
4 medium potatoes, peeled and cut into 2cm dice
2 onions
2 tablespoons rapeseed oil
150g grated sharp cheddar
Salt and pepper to taste
2 egg yolks
Cook the leek in the butter until soft. Add the cream and mustard and seasoning. Simmer until the liquid is spoon coating.
Cool. Cut the onions in half and peel, place on tin foil, drizzle over the oil and season, wrap up and roast in a 200oc oven until soft and golden – about 40 minutes. Cool and coarsely chop.
Cook the potatoes until done, drain well, pat dry and cool.
Mix the leeks, potatoes, onions and cheese and check seasoning.
Roll out just over half the pastry and press into a pie dish. Brush the edges with egg yolk and add the filling.
Roll out the remaining pastry and place over the top. Crimp the edges and trim excess pastry.
Brush over the top with the remaining egg yolk.
Bake in a 180oc oven for about 40 minutes.
