Busy month with packing, last days of school, birthdays and now Father's Day. As Sean is still away in Cayman I asked my Dad what he would like me to make him for his Father's Day dinner. His reply was "A Pie".
I absolutely love pastry but as we all know it's just ridiculously calorific so I don't make them too often! (However the question is how often is too often?) Anyway I decided that I may as well go the whole hog, ignore the calories and make it a delectable cheesy one - cheese pastry with a cheese, onion and potato filling! This pie is definitely not for non-dairy, non-carb, dieting people...
for the pastry
200g Plain Flour
Pinch of Salt
150g cold Butter, diced
50g Red Leicester Cheese
2-3 tablespoons Water
for the filling
1 bunch Scallions (Spring Onions), chopped
125g Cheshire Cheese, crumbled
4 tablespoons Creme Fraiche
1 bunch Chives, chopped small
500g “Floury” Potatoes (such as Maris Piper), peeled and thinly sliced
Salt & Pepper
Make the pastry:
Mix the flour and salt together in a bowl. Add the butter cubes to the flour and using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Stir in the cheese, then add the water very gradually, stirring it in with a cold knife. When the dough just sticks together, knead it lightly into a ball, wrap in cling film and allow it to rest for at least 15 minutes in the fridge.
Make the pie:
Preheat the oven to 180C/350F.
Roll out about 175g/6oz of the pastry on a lightly floured surface and line a 23cm/9inch shallow pie dish with the pastry.
Mix together the scallions, cheese, creme fraiche and chives in a bowl, seasoning with a little salt and lots of pepper.
Starting with a layer of potatoes, layer the potatoes in the pie dish interspersed with a few tablespoons of the scallion and cheese mixture. Continue until and the potatoes and cheese mixture are used up. Brush the edge of the pastry with a little milk.
Roll out the rest of the pastry until it is a bit larger than the dish and lay it over the top of the pie. Crimp the edges to seal it and brush with a little milk to glaze, then bake in your pre-heated oven for about 30 minutes.
Reduce the oven temperature to 160C/325F and cook for another 40 minutes until the pastry is golden and the potatoes are cooked though. (Insert a skewer to test the softness of the potatoes) If the pastry is cooking too quickly put some foil over the top of it.
Leave to cool slightly before serving so that the filling melds together - plus you may give yourself first degree cheese burns in your mouth if you eat it straight from the oven!!!
Slice and serve in wedges.