EDP Norfolk - - STEP-BY-STEP -


3 large pota­toes ap­prox­i­mately 1.2kg 2 large onions

1 large bunch of spring onions 200ml crème fraiche 1. Grate 200g of the cheese. Place into a mix­ing bowl with the crème fraiche 6. Chop the spring onions, in­clud­ing the green tops 11. Roll out the puff pas­try. Cut a disc ap­prox 30cm in di­am­e­ter to cover the base and the sides 16. The mix should over­fill the tin. Brush the edges of the pas­try with the beaten egg mix 400g smoked dap­ple cheese

1 tsp smoked pa­prika 1 large pinch nut­meg 1 large bunch flat leaf pars­ley

25g but­ter 2. Grate a gen­er­ous pinch of fresh nut­meg into the mix 7. Peel and slice the pota­toes thinly. I use a man­dolin. (Use a guard!) 12. Push the pas­try into the base, eas­ing the dough into edges and sides 17. Top the pie with a disc of the pas­try 500g puff pas­try

1 egg

Salt and pep­per Pre­heat the oven to 200C Gas mark 6 Makes one 23cm, deep dish pie 3. Add a tea­spoon of smoked pa­prika 8. Chop the re­main­ing 200g of cheese and add to the sliced onion 13. Layer the sea­soned potato into the base and sprin­kle on some of the onion mix 18. Make a hole in the cen­tre of the pie to let out the steam 4. Roughly chop the flat leaf pars­ley; add this to the cheese mix­ture and mix well 9. Sea­son the pota­toes gen­er­ously with salt and pep­per. Mix well 14. Spoon on the crème fraiche mix. Add an­other layer of potato, onion and crème 19. Crimp the edges of the pas­try to seal and brush the top with beaten egg 5. Peel, halve and slice the onions 10. Gen­er­ously but­ter a 23cm deep bak­ing dish or cake tin. Lightly flour the tin 15. Fin­ish with an­other layer of potato and more of the onion mix and a gen­er­ous spoon of the crème fraiche mix 20. Bake at 200C Gas 6 for 30 min­utes, then re­duce to 180C Gas 4 for a fur­ther hour. Al­low to stand for 10 min­utes be­fore cut­ting

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