Pies to make or buy
THIS HEARTY DISH MAKES THE PERFECT, COMFORTING VEGGIE MEAL!
Cheese, pickle & potato pie
Serves 6 Prep: 25 min, plus chilling Cook: 30 min
● 50g chilled butter, chopped, plus extra for greasing
● 1tbsp plain flour, for rolling pastry
● 500g ready-made shortcrust pastry
● 600g King Edward potatoes, peeled and chopped
● 3tbsp Branston Original Pickle
● 150g Pilgrims Choice Mature cheese, cubed
● 1 egg, beaten
● Ground white pepper
● Serve with salad or steamed green vegetables
1 Preheat oven to 180C/Gas 4. Grease a 26 x 20cm pie dish with butter. On a lightly floured surface, roll out a third of the pastry to make a pie top, using a dish as a guide and cutting out a little larger. Chill in the fridge.
2 Roll out remaining pastry and line pie dish. Prick with a fork. Chill, clingfilmed, for 15 min, then cover base with an oval of tin foil and bake for 5 min.
3 Put potatoes in a large saucepan of cold water and bring to the boil. Simmer for 10 min, then drain and season with pepper.
4 Roughly fill the pastry case with half the potatoes, and fill gaps with dots of Branston, butter and half the cheese. Repeat process with remaining potatoes, Branston, butter and cheese. Top with pastry lid and press with the back of a fork to seal edges. Brush pastry top with beaten egg. Bake for 25-30 min until golden and serve with salad or vegetables.