Cheese Onion & Potato Pie
How to make an outstanding, Cheese Onion & Potato Pie, easy step by step instructions, from start to finish.
Ingredients
Method
- The Pastry:
- 330g / 11½oz Plain or All-purpose flour
- 165g / 6oz cold butter
- (half butter & lard can also be used)
- 8g / 1tsp Salt
- 80mls / 80g of ice-cold water
- 1 Small Egg & dash of milk (Egg-wash)
- The filling
- 907g / 2lb Potatoes (suitable for mashing)
- 300g / 11oz Red Leicester or Cheddar cheese
- 4 medium size Spring onions (finely chopped)
- Salt & White pepper to taste7
- Making the pastry:
- Add the flour, salt, cold butter to a food processor, pulse until it has a sandy consistency, this should only take 30 to 45 seconds.
- Next step; set the machine running while slowly pouring in the ice-cold water.
- Once the pastry comes together and starts rolling around the machine, it’s done (see the video), once again, this should only take about 45 seconds to complete.
- Once done, remove it from the machine.
- You should now have around 600g / 21oz of pastry.
- Divide it into 2 pieces, 1st, 350g / 13oz for the base of the pie, and 2nd, 250g / 9oz for the top or lid of the pie.
- Flatten each piece into a puck shape, wrap each piece in cling film, refrigerate for at least 30 minutes before using it.
- To make the pastry by hand: add the flour, salt, and cold butter 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 10 minutes.
- Grate the cheese, and finely chop the spring onions.
- Add all of the filling ingredients to a bowl and mix thoroughly until smooth and silky, cover the bowl and set it aside for now.
- Making the Pie:
- To make the egg-wash: in a small container, vigorously whisk the egg with the dash of milk added, until it is loose and runny.
- Grease a suitable pie tin, (here is the link for the tin that I use in the video) https://profoodhomemade.com/product/loose-base-pie-flan-tin-24cm-9-5in/.
- Roll out the larger of the 2 pastries, to 3mm thick, once rolled, (see the video for my rolling technique)
- Line the greased pie tin with the pastry, gently push it right down into the corners of the tin, leave plenty pastry hanging over the rim.
- Add the filling and level it off with a fork, try to dome the mixture so the middle is slightly higher than the edges,
- Roll out the other piece of pastry, 3mm thick once more, roll it up onto the rolling pin.
- Brush egg-wash all around the lip of the pastry base.
- Line up and unroll the pastry lid over top of the pie base.
- Gently press it down with the palm of your hands.
- Using your forefingers and thumbs, crimp all around the edge of the pie, (see the video for this technique).
- Trim off the excess pastry, and re-crimp to tidy it all up.
- Preheat the oven to 170°C/340°F/ Gas mark 3
- Cut a few vent holes in the middle of the
- Brush the whole surface with the egg-wash.
- Optional you can add various patterns and shapes to the pie using up any spare leftover pastry, (see the video for an example)
- Get the pie into the preheated oven, bake for 45 minutes.
- Halfway through, turn the pie 180° for even baking.
- Once done, remove it from the oven, allow it rest for 10 minutes on a wire rack.
- Get it out of the pie tin, slice and serve hot or cold.
- Serving suggestion: this pie is great served hot, with chips/fries and baked beans. (a big hit with kids)
- Enjoy.
Equipment & products used in my kitchen and videos
