Yet another Carb-loaded dish. There’s not a single thing I can think of that’s better on a cold winter’s day than loads of warm and comforting carbs. Add some cheese and cream and you have comfort heaven! So when I saw the idea for this potato pie in the latest issue of F&HE, I knew I had to try it. I didn’t really look at the recipe, just the gorgeous photo and thus, my recipe is probably slightly different to theirs. I added loads of cheese to mine to make it really moorish and the end result was really delicious. I think this would be PERFECT with Sunday roast or as an accompaniment to Braaivleis. We had it as a light supper with a simple green salad.
Make sure that the potatoes are completely cooked before you assemble the pie. You are just baking the pie for the pastry to get nice and crisp so not much cooking will be going on then. Also, you could use a bit more cheese if you please, just to get more of a oozy effect. Also, you could use any cheese you want. I liked the combo of Mature cheddar and Camembert but Brie, Gorgonzola, Mozzarella, Pecorino and Feta would all be great in this.
Makes 1 large pie, enough for 8-10 as an accompaniment.
6 Large potatoes, peeled and cooked
2 large onions, finely sliced
1 garlic clove, thinly sliced
2 rolls puff pastry
1 1/2 cups Grated Mature Cheddar
2 rounds Camembert, sliced
Salt, Pepper & paprika to taste
125ml (4.23 fluid ounces) Cream
2tbsn Onion Soup powder
1 egg, beaten
- In a pan, fry the onions in some oil until soft and golden. Add the garlic and fry for another 2 minutes. Remove and set aside.
- Thinly slice the potatoes, and set aside.
- Roll the pastry out to about 2-3mm thick. Place on a suitable baking tray.
- Spread the onions over the pastry leaving a 2-3cm (1.18 inches) border free.
- Scatter the Cheddar cheese over the onions followed by a layer of sliced potatoes.
- Season each layer of potato well with salt, pepper and paprika.
- Layer the Camembert over the potatoes, followed by another layer of potatoes. Season well.
- Mix the soup powder with the cream and beat until smooth. Slowly pour over the potatoes and bring the edges of the pastry up.
- Roll out the remaining roll of pastry and lay over the pie. Crimp the edges and brush with the beaten egg.
- Bake in the oven (180°c) for 15-20 minutes until the pastry is golden and crisp.