Cheese and potato pie recipe
Classic British cheese and potato pie with spring onion, parsley, and mustard, served in a crispy pastry. Perfect for summer gatherings. Serves 8-10.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Colander
- Roasting pan
- Cake pan
- Rolling pin
- Pastry brush
- Kitchen shears
- Wooden spoon
- Fork
- Plastic wrap
- Measuring spoon
- Oven
- Stove
Ingredients
- 1.1kg new potatoes
- 6 spring onions, finely sliced
- Small bunch fresh flatleaf parsley, roughly chopped
- 5 fresh thyme sprigs, leaves picked
- 5 fresh oregano or rosemary sprigs, leaves picked and chopped
- 2 tbsp dijon mustard
- 250g vintage cheddar, grated
- 15 semi-dried tomatoes, roughly chopped
- 2 free-range egg yolks, lightly beaten, plus 1 whole free-range egg to glaze
- 500g plain flour, plus extra to dust
- 1 tsp salt
- 1 medium free-range egg
- 80g unsalted butter, plus extra to grease
- 80g lard (see tip)
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