Cheddar cheese & shallot pie with fennel seed pastry
- Preparation and cooking time
- 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
For the pastry
For the filling
For the glaze
- 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.