Cheese & potato pie
- 1 large onion, thinly sliced
- 250g potato (peeled weight, thickly sliced)
- 150ml whole milk
- 300g plain flour, plus extra for rolling out
- Good pinch cayenne pepper
- 1/4 level tsp mustard powder
- 150g butter, chilled, cut into small cubes
- 250g extra mature Cheddar, grated
- 1 medium egg, beaten
- Salad, to serve
Pre-heat the oven to 190C/170C Fan/Gas 5. Put the onion, potato and milk in a small pan. Cover and simmer for 10 minutes, stirring occasionally, until the veg is tender and most of the milk is absorbed. Tip into a bowl to cool.
Sift the flour, cayenne and mustard into a large bowl and rub in the butter until it resembles breadcrumbs.
Add 100g of the Cheddar and mix. Sprinkle on 3 tbsp cold water and mix with a round-bladed knife to make a stiff dough. You may need another 1-2 tbsp water.
Roll the pastry into 2 rounds, the thickness of a £1 coin. Use half the pastry to line a 20cm flan case or shallow pie tin.
Fill with the veg and milk and remaining cheese.
Brush the rim with egg and put the pie lid on top. Press the edges together. Make 2 cuts in the centre to allow steam to escape. Brush the top with the rest of the egg. Bake for 30 minutes. Serve with salad.