Cheddar, onion & potato plate pies

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 220C/fan 200C/gas 7.
2. Cut two circles, large enough to cover two small ovenproof plates, from the pastry.
3. Boil the potatoes for 5 minutes. Meanwhile, fry the onions in a little butter until soft, then add the cream and cheese and stir until melted. Drain the potatoes, then stir into the cheese mix.
4. Divide between the two plates, brush the edges with a little egg, then cover with the pastry circles. Crimp the edges, glaze all over with egg and bake for 15 minutes.

GI Assessment

This dish contains more than 70g of fat per serving, so serve with lots of low Gi salad or steamed vegetables.

Per serving

964 kcalories, protein 167g, carbohydrate 66.2g, fat 72.1 g, saturated fat 38.8g, fibre 4.1g, salt 0.92 g

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• ange

  13 November 2007

  ange rated this recipe

  

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• Zoe

  14 November 2007

  Zoe commented on this recipe

  We really liked this�.great cheep and cheerful

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• FGIHollinger

  14 April 2008

  FGIHollinger commented on this recipe

  I used a loose bottom quiche tin instead of a pie plate - just added a little more ingredients for the filling. A huge success and absolutely delicious. This will certainly become a regular in our house - we would thoroughly recommend it!

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• Margaret

  30 October 2008

  Margaret commented on this recipe

  I added bacon to one of the pies as myn partner is not vegetarian and feels cheated without meat. A great mid-week meal!

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• Tango

  15 November 2008

  Tango rated and commented on this recipe

  

  Tasted great, but I found the potato was still hard and not cooked enough. Next time i shall boil the potato for longer. I also swapped to creme fraiche to be a bit healthier, yummy!

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• emles

  05 February 2009

  emles rated and commented on this recipe

  

  This was a really nice pie. I altered it a little as didn't have the correct ingredients. I used puff pastry and a different cheese but it tastsed really nice and was a hit with my partner who is a big meat eater. Will make again for sure!!

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Ingredients

• 1 sheet ready-rolled shortcrust pastry
• 2 large potatoes , halved and sliced
• 6 spring onions , sliced
• butter
• 142ml pot double cream
• 50g grated mature cheddar
• 1 egg , whisked, to glaze

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• 1 sheet ready-rolled shortcrust pastry
• 2 large potatoes , halved and sliced
• 6 spring onions , sliced
• butter
• 142ml pot double cream
• 50g grated mature cheddar
• 1 egg , whisked, to glaze

Per serving

964 kcalories, protein 167g, carbohydrate 66.2g, fat 72.1 g, saturated fat 38.8g, fibre 4.1g, salt 0.92 g

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