Cheddar, onion & potato plate pies
A vegetarian pie packed full of Britain's best ingredients
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minsVegetarian
- Heat the oven to 220C/fan 200C/gas 7.
- Cut two circles, large enough to cover two small ovenproof plates, from the pastry.
- 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.
- 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
Recipe from olive magazine, December 2005.
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http://www.bbcgoodfood.com/recipes/4090/
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minsVegetarian
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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13 November 2007
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