An easy recipe for cheese, onions and potato pie

An easy recipe for cheese, onions and potato pie

IIf you want to learn more vegetarian recipes, you are in the right place, as this cheese, onion and potato pie will definitely be right on your street.

It can be difficult to make a vegetable dish the main deal. Pies are your best bet as they can be decorated to look beautiful. This is inspired by Lancashire cheese and onion pie, though I’ve added potatoes so it’s more comprehensive.

A great addition to your cookbook with winter heaters, this recipe is also great for using leftovers in the kitchen and creating a dish that the whole family can enjoy – whether you prefer a meat-free diet or not.

You can make this the day before until the point where you add cream. To finish, heat the pie, add the hot cream and bake according to the recipe.

Times

Preparation time: 45 minutes plus cooling time

Cooking time: 1 hour 55 minutes

Serving

Six to eight

ingredients

  • 750 g puff pastry
  • Flour, for dusting
  • 850g Maris Piper potatoes
  • 15 g butter
  • ½ tablespoons extra virgin olive oil
  • 4 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons finely chopped parsley
  • 8 spring onions, coarsely chopped
  • 275 g grated extra ripe cheddar (or vegetarian cheddar)
  • Freshly ground nutmeg
  • 1 egg beaten with 1 teaspoon water
  • 250 ml double cream

Method

  1. Divide the dough into one third and two thirds, and roll out the larger piece on a floured surface to a circle of approx. 36 cm round – large enough to line a 22 cm springform pan that is 6 cm deep, leaving an overhang all the way around. Press the dough into the mold and up the sides.
  2. Roll out the second piece of dough into a circle 25 cm in diameter and place on a baking sheet. Put this and the lined mold in the fridge.
  3. Preheat the oven to 200C / 190C fan * / gas mark 6 and insert an empty baking tray to heat up.
  4. Peel the potatoes and cut them into fine slices – a mandolin is best for this. When you cut them into slices, put them in a large bowl of cold water.
  5. Heat butter and oil in a thick-bottomed pan and fry the onion for 7 minutes, stirring occasionally. Add salt and pepper, garlic and a splash of water. Turn down the heat, put the lid on the pan and sauté the onions for 15 minutes. Keep an eye on them – you want them soft but not caramelized. Stir in the parsley. Scrape into a dish and allow to cool completely.
  6. Drain the potatoes and dry them well with kitchen paper or clean tea towels.
  7. Lay the components of the filling in layers in the pie, starting with a layer of potatoes, then onions, then spring onions, then cheese. Season the potatoes while doing this and add a little nutmeg. You should be able to make two layers of each component and then finish with one last layer of potatoes.
  8. Moisten the bottom edge of the circle of pastry with cold water. Place it on top of the pie and press down on the overhang to seal it. Cut off the excess dough with scissors, leaving a 1-2 cm overhang all the way around. Roll the overhang onto the top of the pie to form an edge. Decorate the top with the accessories.
  9. Make a vent at the top by cutting a large X in the center of the pie and pulling back each cake tip. Brush the pie with the egg liquid.
  10. Push the mold onto the heated plate and bake for 30 minutes, then lower the temperature to 180C / 170C fan * / gas mark 4 and cook for another 30 minutes. If the top is getting too dark, cover the pie with a foil tent. Check for tenderness by sticking the tip of a sharp knife straight into the pie. The potatoes should be quite soft.
  11. Heat the cream until it is hand-warm. Season. Take the pie out of the oven and slowly pour the cream in through the vent at the top so it can sink all the way through the potatoes. If it does not fit, make a few nice slits through the lid and down into the potatoes, and pour the rest into these while tipping the pie to make sure the cream spreads.
  12. Put the pie back in the oven and bake for another 30-40 minutes. Allow to cool for 15 minutes. This allows the potatoes to ‘sit’ a bit. Run a knife between the mold and the edges of the pie. Loosen the can on the side and carefully remove the ring. Run a palette knife under the pie and slide it onto a hot serving platter.

* Diana’s conversions may differ slightly from the standard

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