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Cheese and potato pie

Cheese and potato pie with slice cut out

Cheese and potato pie

Name: Cheese and potato pie
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 10
Cuisine: British
Ingredients: 750g floury potatoes (such as King Edwards), sliced; 100ml crème fraîche; pinch of freshly grated nutmeg; plain flour for dusting; 2 x 375g blocks of all-butter puff pastry; 250g round camembert (or vegetarian alternative); 1 egg beaten; 1 shallot finely chopped; 2 tsp Dijon mustard; 2 tbsp red wine vinegar; 100ml olive oil; 500g chicory (I used red and white for colour contrast), leaves separated

Barney Desmazery

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Serves 8 - 10

More effort

Prep: 40 mins

Cook: 35 mins

A star rating of 4 out of 5.24 ratingsRate

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Inspired by the apres-ski classic tartiflette, this creamy cheese and potato pie combines a cheesy fondue centre with sliced potatoes and crisp puff pastry.

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

750g floury potatoes

(such as King Edwards), sliced
100ml crème fraîche
pinch of freshly grated nutmeg
plain flour

for dusting
2 x 375g blocks of all-butter puff pastry
250g round camembert

(or vegetarian alternative)
1 egg

beaten

For the salad

1 shallot

finely chopped
2 tsp Dijon mustard
2 tbsp red wine vinegar
100ml olive oil
500g chicory

(I used red and white for colour contrast), leaves separated

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Nutrition: per serving

kcal555
fat38g
saturates17g
carbs38g
sugars2g
fibre3g
protein12g
salt1.2g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a pan of cold water, bring up to the boil and cook for 2 mins. Drain well, tip back into the saucepan and mix with the crème fraîche. Season, sprinkle over the nutmeg and set aside.
step 2

Dust your work surface with flour, roll the first block of pastry to a circle about 28cm wide and place on a baking tray. Arrange a third of the potatoes in the middle of the pastry, then sit the cheese on top. Pile the rest of the potato around the cheese, leaving a 1cm border at the edge of the pastry.
step 3

Roll the remaining pastry out to a circle about 30cm wide, dusting with more flour if needed. Brush the edges of the pastry on the tray with egg, then drape over the larger circle and seal the sides well, crimping as you go round. A tight seal is important to stop the cheese escaping.
step 4

Brush all over with egg and lightly score a spiral into the pastry with the back of a knife. Bake the pie for 30 mins until golden brown and puffed up. As soon as the pie comes out of the oven, glaze with a little more egg and leave to cool for 5 mins.
step 5

Meanwhile, whisk the shallot, mustard, vinegar and oil together. Place the chicory in a bowl and toss with the dressing. Serve the pie cut into oozy wedges, with the salad on the side.

Recipe from Good Food magazine, January 2016

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A star rating of 4 out of 5.24 ratings

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