BBC Good Food

04 April 2009

Tested

"This is delicious. I made this using filo pastry instead of the shortcrust. I used melted Bertolli spread between the layers of pastry. I partly boiled the potato slices for 1 minute and also softened the onions as the pastry cooks quite fast. I used 1 teaspoon of mustard powder instead of the nutmeg and paprika. On a second attempt I used up some leftover baked ham in the recipe and instead of creme fraiche, I used 1/2 packet of Philidelphia cheese spread, as that was all I had in the fridge. I heated the oven to gas 6 and turned it down to 5 for an hour for both pies. I love this recipe and will definately use it often. The only problem is that one slice is not enough and I keep going back for more. 5***** "