Here are the complete recipe for cheese, pickle & potato pie
INGREDIENTS
- 50g chilled butter, plus extra for greasing, chopped
- 500g shortcrust pastry block
- 600g King Edward potatoes, peeled and chopped
- 3 tbsp Branston Original Pickle
- 150g Pilgrims Choice Mature cheese, cubed
- 1 egg, beaten
- Ground white pepper
- Serve with salad or steamed green veg
- Preheat the oven to 180C/gas 4. Grease a 26cm x 20cm pie dish with butter, then on a lightly floured surface, roll out a third of the pastry to the side of the top for the pie, using the dish as a guide and going a little larger, then chill. Roll out the remaining pastry and line the dish with it.
- Make a few pinpricks in the bottom with a fork. Chill, cling filmed, for 15 mins, and then bake for 5 mins, covering just the bottom with an oval of tin foil.
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