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Creamy Potato Pie Veg HT MC 90mins
Serve 4 Hot Vegetarian Vegetables Herbs Main Course
Ingredients 350g/12oz Plain Flour 175g/6oz Butter 2 Eggs 3 tbsp Water Margarine for greasing 1kg/2lb Waxy Potatoes Salt and Black Pepper 4 tbsp Freshly Chopped Parsley 2 tbsp Freshly chopped Chervil 175g/6oz Shallots, finely chopped 120ml/4 fl.oz. Double Cream
Instructions
1. Lightly whisk one egg and 3 tablespoons of water together in a small bowl. Place the flour and salt in a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
2. Add the whisked egg mixture to the flour and butter mixture and mix with a knife to form a dough, adding more water if necessary. Wrap in Clingfilm and refrigerate. Preheat the oven to 200C, 400F, Gas mark 6 and lightly grease a 23cm/9 inch, deep flan tin.
3. Meanwhile, peel the potatoes and boil in salted water for 7 minutes. Drain and when cold enough to handle, cut into thin slices.
4. Line the flan tin with two thirds of the pastry and arrange a third of the potato slices in the bottom. Season with salt and pepper then sprinkle half the herbs and shallots over the top. Arrange another third of the potato slices on top of the herbs, season with salt and pepper, sprinkle with the remainder of the herbs then top with the last third of the potato slices.
5. Beat the remaining egg and use to brush the edges of the pastry in the tin. Roll out the remaining pastry and cover the top of the tin. Press the edges firmly together and trim off any excess pastry.
6. Brush the top of the pie with the egg yolk mixture. Make four small cuts in the top of the pastry, evenly spaced apart to allow the steam to escape. Bake in the oven for 25 minutes then reduce the temperature to 180C, 350F, Gas mark 4 and bake for a further 20 minutes.
7. Remove the pie from the oven and open the steam vents wide enough to pour one quarter of the cream into each vent. Return to the oven and continue to cook for a further 10-15 minutes. Serve immediately.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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