Cheddar cheese & shallot pie with fennel seed pastry

Cheddar cheese & shallot pie with fennel seed pastry

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • More effort
  • Serves 6 - 8

A hearty pie with a mustard and fennel crust, this makes a stunning veggie centrepiece for everyday or entertaining

  • Vegetarian
Nutrition: per serving (8)
NutrientUnit
kcal604
fat39g
saturates24g
carbs45g
sugars2g
fibre3g
protein15g
salt0.9g
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Ingredients

For the pastry

For the filling

For the glaze

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. First, make the filling. Boil the potatoes in a large pan of salted water for 10-15 mins until a knife is easily inserted but the potatoes still hold their shape.

  • STEP 2

    Melt the butter in a medium saucepan over a low heat. Slowly sweat the shallots and spring onions with a pinch of salt until softened, stirring occasionally, about 10-12 mins. Meanwhile, whisk together the eggs, cream, thyme, cheese and some seasoning. Set aside.

  • STEP 3

    To make the pastry, melt the butter with 100ml water in a small saucepan and bring to a simmer. Tip the rest of the pastry ingredients and 1 / 2 tsp salt into a large bowl. Make a well in the centre and pour in the butter. Stir with a wooden spoon, then bring together with your hands, kneading lightly for a few mins.

  • STEP 4

    Grease a large 20-26cm pie dish. On a lightly dusted work surface, roll out two-thirds of the pastry big enough to fill the base and sides of your dish. Use the remaining pastry to roll out a lid.

  • STEP 5

    Add the potato and shallot mixture to the beaten egg filling, and spoon into your pastry case. Cover with the pastry lid and crimp the edges decoratively.

  • STEP 6

    Finally, beat the egg yolk with the milk and glaze the pie. Poke a couple of small steam holes in the top, chill for 10 mins, then bake in the oven for 40-45 mins.

Goes well with

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    Rating: 4 out of 5.5 ratings
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