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Ingredients: Potatoes Onions Garlic Cheddar Cheese Spring Onions Mascarpone Nutmeg

This document provides a recipe for a potato and cheese pie. It contains instructions to boil potatoes and onions until tender, then mix them with cheese, spring onions, mascarpone and seasonings. The mixture is placed down the center of a sheet of puff pastry, which is then wrapped around the filling and brushed with egg wash. A second pie is made the same way and both pies are baked until the pastry is golden brown.

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Harvey Brown
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53 views1 page

Ingredients: Potatoes Onions Garlic Cheddar Cheese Spring Onions Mascarpone Nutmeg

This document provides a recipe for a potato and cheese pie. It contains instructions to boil potatoes and onions until tender, then mix them with cheese, spring onions, mascarpone and seasonings. The mixture is placed down the center of a sheet of puff pastry, which is then wrapped around the filling and brushed with egg wash. A second pie is made the same way and both pies are baked until the pastry is golden brown.

Uploaded by

Harvey Brown
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Ingredients

1kg large Potatoes, cut into quarters

1 large Onions, chopped


2 cloves Garlic, sliced
200g Cheddar cheese, cut into 1cm cubes
2 Spring onions, peeled and shredded
250g Mascarpone
sea salt and freshly ground freshly ground white pepper
pinch grated Nutmeg
For the pie crust

2 x 375 g sheets ready-to-roll Puff pastry

1 Egg, lightly beaten


1 tbsp Sesame seeds
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1. Put the potatoes in a pan of cold water and add a little salt. Bring to the boil, tip in the chopped onions and
garlic and cook until tender - about 20 minutes. Drain and leave to cool. Cut the potatoes into 2cm cubes
and place in a bowl with the cooked onion and garlic.
2. Add the cheese, spring onions, chilli and mascarpone. Toss together, taking care not to break up the
potatoes too much. Season with salt, pepper and nutmeg.
3. Preheat the oven to 180C/gas 4. Line a baking tray with non-stick parchment paper.
4. Lay one of the sheets of pastry out onto a baking tray. Arrange half the potato mixture in a sausage shape
down the centre of the pastry. Brush the edges of the pastry with the beaten egg, and wrap the pastry
around the potato filling.
5. Brush the top with beaten egg, sprinkle with sesame seeds and score a few air holes with a sharp knife.
This gives the steam from the filling a chance to escape while baking the pastry.
6. Repeat with the other pastry sheet and remaining potato mixture to make a second pie.
7. Bake for 15 minutes and then reduce the heat to 160C/gas 2. Continue cooking until the pie is golden and
the pastry is cooked through - about 25 minutes.
8. Remove the pie from the oven and allow to stand for at least 10 minutes before slicing and serving.

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