A classic British cheese, onion and potato pie featuring mashed potatoes mixed with cheese and spring onions, encased in a rich butter shortcrust pastry and baked until golden. This comfort food can be served hot or cold.
Adapted from a video by John Kirkwood
Cheese, Onion & Potato Pie. Comfort food at its very best
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1
Peel potatoes and cut into medium pieces. Place in a pot, cover with cold water without adding salt. Bring to a boil and cook for 20 minutes until tender and easily pierced with a fork.
2
Add flour and salt to a food processor and pulse. Add cold butter in cubes and pulse until the mixture resembles fine breadcrumbs, about 30-45 seconds.
3
With the machine running, slowly pour in ice-cold water until the dough comes together and starts rolling around the bowl, about 30-45 seconds.
4
Remove dough from processor and divide into two pieces: 300g for the base and 260g for the top. Wrap both in cling film and refrigerate for at least 30 minutes.
5
When potatoes are tender, drain thoroughly and place the hot pan on a tea towel. Mash without any butter until smooth and fluffy, then transfer to a large bowl.
6
Season the hot potatoes with salt and white pepper, then mix in the finely chopped spring onions.
7
Add 200g red Leicester cheese and 100g strong mature cheddar cheese, then thoroughly mix until completely blended into a silky smooth mixture. If the cheese doesn't blend well, microwave for 30 seconds. Cover and let cool completely.
8
Dust a work surface with flour and place the larger pastry disc on it. Roll the pastry backwards and forwards in straight lines, turning 90 degrees regularly, until it is larger than the pie tin.
9
Roll the pastry onto the pin, carefully unroll it into the tin, and gently manipulate it to fit. Use a spare piece of pastry to push it firmly into the corners where the sides meet the base.
10
Roll out the smaller pastry disc to size for the top of the pie.
11
Crack a large egg into a container, add a dash of milk, and whisk vigorously until it runs off the whisk as a loose liquid.
12
Use a fork to prick a few holes in the base of the pastry, which is called docking the pastry. This prevents the pastry from bursting during baking.
13
Spoon the cooled filling into the pastry case and level the surface. Brush egg wash around the lip of the pastry to prevent bubbling.
14
Unroll the pastry lid over the filling and gently press down the edges with your palms. Using your forefingers and thumbs, crimp around the edge of the pie.
15
Carefully trim the excess pastry off the edges, then crimp around the pie edges again to tidy them up.
16
Cut a few vent holes in the middle of the pie. Brush the entire pie with egg wash. If desired, create decorative shapes from spare pastry, place them on top, and brush with egg wash as well.
17
Place the pie in a preheated oven at 170°C (340°F or gas mark 3) and bake for 45 minutes until golden brown.
18
Once baked, allow the pie to cool on a wire rack for 10 minutes before removing from the tin.
19
Slice and serve. The pie can be enjoyed hot or cold.
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