Great pie, very filling and veggie to boot. What’s not to like !!
For the filling
4 medium size onions
3 medium size potatoes
Salt and pepper
1 small bunch fresh chives
5 spring onions
600g grated / crumbled cheese (a mix of cheeses is best)
For the pastry
400g plain flour
½ tsp salt
2 tbsp English mustard
Butter or oil, to grease
1 egg, to glaze
- Peel and slice the onions fairly thinly. Melt the butter for the filling in a large frying pan over a medium-low heat, then add the onions and cook, stirring regularly to prevent browning, until they caramelise. This will probably take about 30 – 40 minutes. When cooked put aside to cool.
- Peel and cut the potatoes into 2 cm cubes. Put into a pan with a pinch of salt and just enough water to come halfway up the mound of potatoes. Bring the water to a boil and then gently boil and cook the potatoes for about 6 minutes until they are just cooked. Then turn the heat off, drain them well and immediately cover with a well-fitting lid and return them to the now turned off ring. This ensures that they steam for a further bit of cooking. After 10 minutes take the lid off and put into a shallow bowl to cool.
- While the onions are cooking, finely chop the chives. Put into a bowl and grate /crumble in the cheese.
- Heat the oven to 180C.
- Lightly grease a medium pie dish (I used a rectangular 22cm x 26cm one) with butter or oil, and line it with a single sheet of greaseproof paper (it helps to cut from the corners in the direction of the middle of the paper for about 10 cm to fit it in – this will help you lift out the cooked pie later (if you are using a loose-bottomed pie tin, there’s no need for paper, so just grease the tin).
- Put the flour and salt in a large bowl and whisk well. Put the butter for the pastry in a small pan with 110ml water and heat over a medium flame until it has melted and the mixture is simmering Add the mustard and dissolve it
- Pour the boiling butter and water mixture into the flour bowl and stir in vigorously until the mix comes together into a smooth dough. Set aside about a third of it to make the lid. On a lightly floured surface, roll out the remaining dough to fit the dish.
- Carefully lift the pastry into the pie dish, pressing it into the sides. Don’t worry too much about any tears; it’s easy enough to patch these up simply by pressing the dough together. It is a very forgiving pastry.
- Spread about half the cooled onions across the pastry base, followed by half the potatoes and then the cheese and chive mixture, then repeat the layers to fill the dish.
- Roll out the remaining pastry so it’s just larger than the top of the dish. Moisten the exposed edges at the top of the pastry base to give the lid something to stick to, then lift the lid on top of the pie and gently press down around the edges with the back of a fork to seal (or crimp, if you’re feeling fancy).
- Beat the egg with a little water (or milk) to loosen, then brush over the lid of the pie. Poke a hole in the centre so the steam can escape, then bake for about 50 to 60 minutes, until golden. If the top looks like it is getting too well cooked early on, place a piece of tin foil over the top to prevent burning. Leave to cool a little, before putting on to a wire rack. It’s delicious warm or cold with salad and/or pickles on the side.
Based on a recipe at: