Cheese and Potato Pie

This indulgent vegetarian pie is best served with a green salad and your favourite chutney. Using the Intensive Bake setting ensures the pastry is nice and crisp

Ingredients

For the Pastry

  • 400g plain flour

  • 200g cold butter

  • 1 tsp salt

  • 4 egg yolks

  • 4 tbsp very cold water

For the Pie

  • 200g mature cheddar (Grated)

  • 200g Red Leicester (small dice)

  • 125g Brie (small dice)

  • 200ml crème fraiche

  • 500g shortcrust pastry

  • 750g Desiree potatoes

  • 2 x medium white onions

  • 1 x bunch spring onion

  • 1 egg beaten

  • *Optional truffle salt

Method

For the Pastry

  1. To make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs.

  2. Add the egg yolks and continue to pulse. Gradually add the water a drop at a time and pulse until the dough just comes together and cut into two.

  3. Wrap in cling film and flatten slightly to make it easier to roll later on. Leave to rest in the fridge for at least half an hour.

For the Pie

  1. Preheat a Miele Oven to 180°c on the Intensive Bake setting.

  2. Finely slice onions and sauté with a little vegetable oil in a frying pan until caramelised. Set onions aside to cool.

  3. Lightly grease a metal 23cm pie dish or shallow cake tin.

  4. Roll out 2/3 of your pastry to 1cm thick and line the bottom of the pie dish with a little over hang. Place in the fridge to rest.

  5. Finely slice the spring onions and add to a small bowl together with crème fraiche and grated cheddar. Season with truffle salt and coarse black pepper.

  6. Peel and thinly slice your potatoes and place a layer in the bottom of the tart dish. Scatter with diced red Leicester, brie and the caramilised onions. Season with Truffle salt and pepper.

  7. Repeat the above step, pushing down on each layer.

  8. Place a layer of potato on top and then add half the crème fraiche mix, spreading evenly.

  9. Place a layer of potato and then repeat with diced cheese and caramilised onions and seasoning.

  10. Place a layer of potato on top and then finish with the rest of the crème fraiche mix. The filling will come above the pastry line.

  11. Top with a pastry lid from the 1/3 of pastry left and squeeze the edges together, trim and then crimp. Brush generously with a beaten egg.

  12. Place the pie on a Miele Baking Sheet and bake for 30 minutes. After 30 minutes, reduce the oven temperature to 160°c for 1 hour and 15 minutes.

  13. Once golden, leave the pie to rest for 10 to 15 minutes on the side before serving with tomato chutney and a green salad.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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