Servings: 8 – 10 Time: Around 1 hr 50 min. Difficulty: Reasonably easy
This very filling, rich and wholesome non-meat bake is virtually a meal in its own right.
Credit: Adapted from an original recipe by Paul Hollywood in his very interesting and informative book “British Baking”.
For the pastry
- 200g plain flour
- 50g wholemeal flour
- 5g salt
- 80g unsalted butter, cut into small cubes
- 1 medium egg yolk
- 1 tbsp cold water
For the Filling
- 350g waxy potatoes (choose a variety that will hold its shape)
- 10g butter & 15ml cooking oil of your choice
- 2 onions sliced
- 2 leeks sliced
- 1 or 2 cloves of garlic, finely chopped
- 175g firm, strong cheese, grated (e.g. Mature Cheddar or Red Leicester)
- About 2 tbsp herbs of your choice (Parsley & Thyme work well, or use others according to preference)
- 1 tbsp double cream (or use Greek yoghurt)
- Around 50g breadcrumbs
- 20g – 25g hard cheese such as Parmesan
- Salt & Pepper to taste
Equipment – A deep 20cm loose-bottomed tin
- Make the pastry first. Put the flour and salt in a large mixing bowl then add the butter and rub it in, ideally using your finger ends – until the mixture resembles fine bread crumbs.
- Make a well in the centre. Mix the egg yolk and water then stir it into the mixture using a round-bladed knife. Add more water if necessary, but only in very small amounts each time. When the dough comes together, give it a few gentle kneads and form it into a ball. Wrap it in cling film and leave in the fridge to rest.
- Meanwhile, make the filling. Peel the potatoes and cut into small pieces. (about 2 – 3 cm) Cook them in boiling, salted water until they begin to soften. Avoid overcooking. Drain them and set aside to cool.
- Heat the butter and oil in a frying pan and add the onions, leeks and a pinch of salt. Cook gently until softened. Stir in the garlic then take pan off the heat.
- Put the potatoes, onions, leeks and garlic into a large bowl. Stir in the main cheese, plus the herbs and cream (or yoghurt). Season with salt and pepper according to taste. Put the filling one side for now.
- Heat the oven to 200C/Fan 180C/Gas 6. Place a baking tray or stone in the oven to warm up.
- On a lightly floured surface, roll out the pastry to about 3mm thickness and use it to line the 20cm tin. Trim the pastry edges then spoon the filling into the pastry case. Mix together the grated hard cheese and the bread crumbs. Sprinkle this evenly over the top of the pie.
- Stand the filled tin on the baking tray/stone and bake the pie for about 40 – 45 minutes – until the pastry is fully cooked and the topping is crisp and golden brown. Remove from the oven and let it stand for 10 minutes before releasing from the tin. Serve hot or cold.