Monday, 18 November 2013

Recipe: Potato, Cheese and Onion Pie

2 packs of ready rolled puff pastry
4 small potatoes
2 onions
2 tablespoons of butter
400 grams ofgrated cheese (approx)
1 teaspoon of pepper
salt to taste

Melt the butter in a pan.  Dice the onions and add to the butter, saute until translucent, then set aside.

Boil the potatoes whole with the skin on.  Once cooked through, remove from the water, remove the skins and mash to a coarse consistency.

Beat the two onions.  Add the potatoes, cooled onions, the grated cheese, pepper and salt and mix well.

Unroll one of the packs of the pastry and use to line a baking tray.

Spread the cheese and potato mixture over the sheet of pastry evenly.  Then layer the other sheet of pastry over the mixture (you can use a knife to gently score a pattern if you wish, but don't cut too deeply through the pastry).

Bake in an pre-heated oven at gas Mark 7 for 20 minutes or until the pastry is golden.

Serve with chips or in our case to guest with tandoori chicken for a contrast.

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