This recipe will be demonstrated by Celebrity Chef Tom Hunt at The Comber Earlies Food Festival on Saturday 25th June.
Recipe Credit: The Natural Cook by Tom Hunt (Quadrille £20) Photography: Laura Edwards
Preparation Time 30 mins
Cooking Time 60 mins
For the Filling
- 1 large onion, sliced
- 1 leek, finely sliced 2 garlic cloves, roughly chopped leaves from 1 sprig of thyme
- Glug of light olive oil
- 150ml double cream 4 sprigs of parsley, roughly chopped
- 200g mixed cheese (use up odds and ends)
Shortcrust Pastry Case
- 200g plain flour, preferably spelt, plus more to dust
- 100g cold butter, cut into small cubes 1 egg, lightly beaten
- Sauté the onion, leek and garlic with the thyme slowly in the light olive oil for 20 minutes until soft and caramelised. Mix in the potatoes, cream and parsley. Taste and season generously.
- Fill the pastry case with the potato mixture. Grate hard cheese and cut soft cheese into small pieces, then arrange on top. The pie should be almost overflowing.
- Bake in the hot oven for 10–15 minutes, until the cheese has melted and is bubbling with some charred spots. Allow to cool a little before serving.
- Storage - The smashed potatoes and the pie keep well in sealed containers in the fridge for four or five days. I like them both best eaten cold.
Shortcrust Pastry Case InstructionsBack To All Recipes
- To make the pastry case, put the flour, butter and a pinch of salt into a blender and blend until the butter is combined into the flour, then add 4 tbsp cold water. Pulse-blend three times, adding another spoon of water if it is not forming into a ball, then bring the dough together with your hands. Wrap in a clean plastic bag and chill for 30 minutes in the fridge.
- Preheat the oven to 190°C/375°F/gas mark 5. Roll out the pastry on a lightly floured surface to about the thickness of a pound coin. Use the pastry to line a 20cm case, making sure it is pushed down into all the corners and that it overhangs at the top (this will stop the pastry shrinking back). Prick all over with a fork to help stop the pastry puffing up. Put in the oven for 20 minutes until just cooked. This is called blind baking. Trim the excess pastry from the edges with a knife, brush with the egg, filling any holes or cracks, then return to the oven for three minutes. Allow to cool.