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meIt would be hard for a vegetable dish to become the main thing. Pies are the best choice as you can decorate them to look beautiful. This was inspired by Lancashire cheese and onion pie, although I added potatoes so it is more voluminous.
You can do this the day before, to the point where you add the cream. Finally, heat the pie, add warm cream and bake according to the recipe.
Hours
preparation time: 45 minutes, plus cooling time
Cooking time: 1 hour 55 minutes
Serve
Six to eight
Ingridients
- 750 g puff pastry
- Flour, for sprinkling
- 850 g of Maris Piper potatoes
- 15 g butter
- ½ spoons of extra virgin olive oil
- 4 onions, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons finely chopped parsley
- 8 young onions, coarsely chopped
- 275 g grated extra ripe cheddar (or vegetarian cheddar)
- Freshly grated nutmeg
- Beat 1 egg with 1 teaspoon of water
- 250 ml of double cream
Method
- Cut the dough into a third and two thirds and roll out a larger piece on a floured surface into a round about 36 cm – large enough to line a 22 cm spring model that is 6 cm deep and leave an overhang. Push the pastry into the baking tin and up along the sides.
- Roll out the second piece of dough into a circle 25 cm in diameter and place on a baking tray. Place this and the lined baking sheet in the refrigerator.
- Preheat the oven to 200C / 190C fan * / gas mark 6 and insert an empty baking tray to warm up.
- Peel a squash, grate it and cut it into small slices. Once you cut them, drop them into a large bowl of cold water.
- Heat the butter and oil in a thick-bottomed skillet and cook the onions for 7 minutes, stirring occasionally. Add salt and pepper, garlic and a little water. Reduce heat, cover pan and simmer onion for 15 minutes. Take care of them – you want them to be soft but not caramelized. Stir in the parsley. Shake in a bowl and allow to cool completely.
- Drain the potatoes and dry them well with kitchen paper or clean kitchen towels.
- Place the filling ingredients in the pie, starting with a layer of potatoes, then onions, then spring onions and then cheese. Season the potatoes and add some nutmeg. You should make two layers from each component and then finish with the final layer of potatoes.
- Moisten the lower edge of the dough circle with cold water. Place it on top of the pie and press on the overhang to close. Cut off the excess dough with scissors, leaving 1-2 cm of overhang throughout. Wrap the overhang on top of the cake so that it forms an edge. Decorate the top with trimmings.
- Make an opening in the top by cutting a large X in the middle of the pie and pulling back each pastry point. Coat the cake with egg rinse.
- Push the pan onto a preheated pan and bake for 30 minutes, then lower the temperature to 180C / 170C fan * / gas mark 4 and cook for another 30 minutes. If the top becomes too dark, cover the pie with foil. Check the softness by inserting the tip of a sharp knife straight into the pie. Potatoes should be quite soft.
- Heat the cream until it is manually hot. Season. Take the pie out of the oven and slowly pour the cream through the opening at the top so that it dips through the potatoes. If you don’t like it, make some nice incisions through the lid and into the potatoes, pour the rest into them and tilt the pie to spread the cream.
- Put the pie back in the oven and bake for another 30-40 minutes. Allow to cool for 15 minutes. This allows the potatoes to be slightly ‘set’. Insert a knife between the baking tray and the edges of the pie. Unclip the can on the side and carefully remove the ring. Push the pallet under the pie and push it onto a warm serving plate.
* Diana’s conversions may differ slightly from the standard ones
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