For my final post in May I thought I would share one of my family favourites. This post is not summery in the slightest, I have debated whether to just keep this post and save it until the autumn. In the end though I have decide to post it now. Summer still feels like a long time away here, it has been so cold and wet here during May, I would just like a few days of warm sun. I hope June is better!
This is a recipe, based on wonderful family memories. My grandma used to make a variation of this when I was younger. I do remember eating this in the summer when Grandma came to stay so for me it is summery, even if the ingredients are not summery at all. It is a wonderfully simple recipe that is wonderfully comforting and delicious. I had this with some wonderful asparagus (yes more asparagus!) and broccoli but it would go very well with a big green salad too. Make sure you use a strong cheese in this otherwise the flavour can get lost. I used a 10 inch diameter pie dish to make this.
Cheese, Onion and Potato Pie
Ingredients (serves 4)
- 8oz wholewheat flour
- 4oz white self raising flour
- 6oz butter, cold and cubed
- Cold water
- 5 large potatoes
- 2 onions, finely sliced
- 200g mature cheddar cheese, grated
- Pre-heat your oven to 180C.
- Peel and chop your potatoes into 1.5 inch pieces, then place in a pan of boiling water and continue to until they are fully cooked (around 15 minutes). Drain the potatoes and leave to one side.
- Meanwhile in a frying pan sweat the onions down in some butter until they are soft, then take off the heat.
- To make the pastry place the flours and butter into a freestanding mixer and mix until it forms a breadcrumb texture. Slowly add water until the mixture just starts to come together into a dough. Wrap the dough in cling film then leave in the fridge for 30 minutes.
- To assemble first roll out the pastry, cut the pastry in two pieces, roughly two thirds and one third). Roll out the larger piece until it is 2-3mm thick and will fill the base of your pie dish. Place the pastry into the pie dish and press into the sides. Place the onions at the bottom of the pie, then the potatoes and finally the cheese. Season with salt and pepper.
- Roll out the lid, place on top, then trim the excess and crimp the edges. Using a knife make two slashes in the top and decorate with pastry cut into shapes if you would like. Brush the top with a beaten egg to glaze.
- Place in the oven and cook for 30 minutes.
Enjoy! H x