Serves: 4-6
Time: ready 1 hour, plus chilling
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
Method:
- 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.
- Meanwhile, place the potatoes in a large saucepan of cold water and bring to the boil. Simmer for 10 mins, then drain and season with pepper.
- Fill the pastry case with half the potatoes, leaving a couple of gaps. Add dots of the Branston Pickle, butter and half the Pilgrims Choice Mature cheese, then repeat the process with the remaining potatoes, butter, cheese and pickle.
- Top with the pastry lid and seal the edges by making a pattern around with the back of a fork, brush the top with the beaten egg. Bake for 25-30 mins, until golden and serve immediately or chilled.
Recipe courtesy of Branston. Pie Week runs from 7th March-13th March.
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