Cheese onion and potato pie
How to make a Cheese onion and potato pie, easy step by step simple instructions from start to finish
Ingredients
Method
- The Pastry
- 340g / 12oz Plain or all purpose flour
- 85g / 3oz cold butter
- 85g / 3oz cold lard or shortening
- ½tsp / 4g Salt
- 115mls / 115g / 4 oz of cold water
- 1 small egg (wash)
- The filling
- 900kg / 2lb Potatoes (suitable for mashing)
- 300g / 11oz Red Leicester or mature cheddar cheese
- 1 Small onion finely chopped
- Salt & pepper to taste
- Making the pastry:
- Add the flour, salt, cold butter and lard to a food processor, pulse until it resembles fine breadcrumbs, add the cold water, when the pastry forms into a ball it is done, this should only take about 45 seconds.
- Cut the pastry in half form each half into a puck shape, wrap in plastic wrap and place in the fridge for at least 30 minutes or until needed.
- To make the pastry by hand: add the flour, salt, cold butter and lard to a bowl, rub the ingredients together until there is no more lumps of fat, form a well in the middle add the water and cut it together using an ordinary dinner knife.
- Making the filling:
- Peel, cut, and wash the potatoes. Boil for 20 minutes.
- Once the potatoes have finished boiling, drain and mash (do not add butter) allow to cool for 20 minutes..
- Grate the cheese, and finely chop the onion.
- Add all of the filling ingredients to a bowl and mix thorouly until smooth and silky.
- Preheat your oven to 190°C that’s 375°F or gas mark 5.
- Making the Pie:
- Roll each pastry big enough to fit the pie tin, (see video for rolling technique).
- Place the bottom pastry into the greased tin carefully pushing it down into the corners.
- Add the filling and level it off with a fork, try to dome the mixture so the middle is slightly higher than the edges, Brush water around edge of the rim before adding the top pastry.
- Crimp the edges together as shown in the video, (see video for crimping technique) trim off the excess pastry.
- Brush the top of the pie with the egg wash, prick in a few vent holes using a fork.
- Get the pie into the preheated oven and set the timer for 30 minutes, check when the time is up, if it’s a golden shiny brown it’s done, if it’s still a little pale give it another 5 minutes.
- Remove from the oven; let it relax for at least 1 hour before serving.
- Enjoy.
Equipment & products used in my kitchen
