Description
Deliciously cheesy potato pies wrapped in flaky shortcrust pastry.
Ingredients
Scale
- 640 g ready-rolled shortcrust pastry
- 200 g medium potato (peeled and cut into 1cm cubes)
- 2 tbsp unsalted butter
- 1 large onion (peeled and finely sliced)
- 2 tbsp plain (all-purpose) flour
- 180 ml whole (full-fat) milk
- 50 ml double (heavy) cream
- 150 g mature/strong cheddar cheese (grated)
- ¼ tsp mustard powder
- ¼ tsp salt
- ½ tsp freshly ground black pepper
- 1 egg (lightly whisked)
Instructions
- Preheat the oven to 200C/400F (fan).
- Unroll one of the rolls of pastry and slice into four squares (you’ll have pastry leftover – we’ll use this to fill any gaps).
- Line 4 individual pie dishes (measuring approx. 11cm diameter x 3 deep) with the pastry squares, so the pastry covers the base and sides and overhangs slightly. Use the leftover pastry from the roll you just cut to cover any gaps.
- Use a fork to prick several holes in the base section of the pastry.
- Cover each pie case with baking parchment and fill with baking beans (or use dried beans or rice).
- Place the pies on a tray and bake in the oven for 10 minutes to par-cook the base of the pies.
- Remove the pie bases from the oven, leave to cool for 10 minutes, then carefully remove the parchment and baking beans.
- While the pastry bases are cooking, make the filling.
- Add the diced potato to a pan and cover with water. Bring to the boil and simmer for 10-12 minutes until the potato is very tender and starting to break apart. Drain and put to one side.
- Melt the butter in a second pan and add the sliced onion. Stir and cook over a medium heat for 5 minutes until the onion softens.
- Sprinkle on the flour and stir to coat the onions. Cook for a further minute.
- Add the milk a splash at a time, whilst stirring, until the milk is fully incorporated.
- Add in the cream, cheese, mustard powder, salt, pepper, and the cooked potatoes.
- Stir together until the cheese has melted and the potatoes break down. The filling should be thick and only just pourable. You can stir in an extra splash of milk if the filling looks too thick.
- Divide the filling between the four pie cases.
- Trim the overhanging edges of the cooked pastry using a pair of scissors.
- Brush a little of the egg wash onto the edges of the pastry.
- Unroll the second roll of pastry. Slice into four squares and place a square on top of each pie dish.
- Cut off any excess pastry with scissors, then crimp the edges of the pastry together using a fork.
- Brush the tops of the pies with egg wash and pierce two holes in the top of each pie using a sharp knife.
- Place the pies on a baking tray and bake in the oven for 20-25 minutes until golden brown.
Notes
- Optional: Add herbs like thyme or rosemary for extra flavor.
- These pies can be made ahead of time and frozen before baking.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pie
- Calories: 400
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 90 mg