Cheese and Onion Pie
30g Butter - plus a little extra for greasing
2 Onions, finely sliced
1 garlic clove, finely chopped
2 tsp plain flour, plus extra for dusting
500g Puff pastry
650g waxy new potatoes, peeled and finely sliced
200g Extra Mature Cheddar, grated
200ml single cream
1 egg yolk
1 whole egg lightly beaten
1. Preheat the oven to 180°C gas mark 4. Heat the butter in a
large saucepan over a medium heat and, when foaming, add the onions and garlic and cook until softened.
2. Grease and lightly flour a 23cm round pie dish. Roll out half the puff pastry and line the base and sides of
the dish, trim but leave a little overhang. Place a layer of potatoes over the pastry base, scatter over half the
onion, garlic and chese. Pile up with the remain potatoes, onions and cheese. Whisk together the cream and egg yolk,
season and pour over the pie filling.
3. Brush the edges of the pie base with the beaten egg. Roll out the remaining pastry to disc large enough to cover
the top of the pie dish, lay it over the top pressing the edges together and crimping with the back of a fork.
4. Brush all over with the egg. Place on a baking tray in the oven and bake for 1 hour until the pastry is puffed up and golden